Chinese Food

Shui Zhu Beef (Sichuan Boiled Beef)

Shui zhu beef, also known as Sichuan boiled beef, is a popular dish that is eaten in China and popular in many Chinese restaurants. The dish is a famous dish in China, world famous, and you need to try shui zhu beef in Sichuan province. The beef is tender and chewy, and the taste is so delicious, it’s like eating chicken. It’s popular with foreigners too, since it’s not spicy.

Shui Zhu, or Sichuan Boiled Beef, is a popular dish in Sichuan cuisine. The preparation method is similar to braised meat, but it contains more spices and chili peppers than normal braising. The method of preparing the beef is to first marinate the meat for a couple of hours before cooking it in a pot of water. The meat will take on a dark appearance from the chili pepper and spices.

Sichuan Boiled Beef is a traditional Chinese dish consisting of marinated beef strips cooked in a pot of boiling water. It is popular in the Sichuan province of China, where it is known as Shui Zhu Beef. Shui Zhu Beef is a popular dish in China and it is usually served in restaurants in Sichuan.. Read more about sichuan boiled fish and let us know what you think.Learn how to prepare home cooked beef (Shui Zhu Niu Rou) in spicy and nasty Sichuan style. The Sichuan-style cooked beef is one of my favorite dishes at the restaurant. If you’ve ever tried this dish in China, you’ll love the tenderness of the beef slices, and be delighted to see them infused with the flavor of the hot red broth.

Boiling water (水煮) is a unique cooking method that originated in Sichuan cuisine. You don’t get delicious slices of beef by boiling them in water, of course. The meat (fish, pork and beef) is well covered with a protective layer of water and starch. This special layer of gut prevents the beef from spoiling from the hot broth and helps preserve the juices inside.

Another surprise of the dish, besides the slab of beef, are the vegetables on the bottom. They can absorb enough flavor from the broth, even if they are not cooked directly in the broth. The most popular vegetables are kale, bean sprouts, celery, mushrooms and lettuce.

Instructions

Cut the steak into thin slices against the grain. Transfer to a bowl, add a pinch of salt, white pepper, sugar, light soy sauce and oyster sauce. Stir well until all sauces are incorporated. Then add 1 egg white and mix well. Then add 2 tablespoons of cornstarch (we recommend using sweet potato starch). Mix well.

Heat 12 to 20 dried chillies with 1 tablespoon Sichuan pepper in a wok until lightly seasoned. (First the peppers, then the Sichuan peppers.) Remove, let cool, then coarsely chop.

Bring a large pan of water to a boil and blanch the celery and mushrooms for one minute. Take them out and place them on the bottom of a serving dish.

Put 2 tablespoons of oil in a wok, fry the duwanjiang and hot pot spice, if using, on low heat until red, then add the ginger, shallot segments and garlic and fry for 1 minute until fragrant.  Then add 1/3 of the chili and Sichuan peppers we prepared in step 1.  Then pour in hot water and simmer for 5 to 8 minutes.

Add 1 teaspoon oil to the marinated beef and stir again to make sure it is evenly coated. Turn up the heat, add the pork pieces and simmer until the broth starts to boil. Wait about 20-30 seconds and immediately put them in a bowl. Pour in the sauce until the pot is almost full.

Again, heat about 2 tablespoons of vegetable oil in a small pan. Spread the butter evenly over the surface of the serving bowl. Be careful during the process; don’t get burned!

Shui Zhu Beef (boiled Sichuan beef)

Sliced Sichuan Beef Spicy and Nasty

Course:

The main course

Kitchen:

Sichuan Cuisine

Keywords:

Beef

Servings : 3 portions with steamed rice

Calories: 392 kcal

Author: Elaine

Ingredients

  • Celery and oyster mushrooms
    , for the base

Marinate the beef

  • 200
    g
    Beef or loin steak
    Thinly sliced, counting against the heart
  • Pinch of salt
  • Socket
    weißer Pfeffer
  • 1 tbsp. so-so sauce
  • 1 tablespoon oyster sauce, or a little more if needed.
  • 1
    Protein
  • 2
    EL
    Sweet potato starch
    , we recommend potato starch or sweet potato starch.

刀口辣椒 Ground pepper and paprika

Soup base

  • 4 grey Zwiebeln, the grey part is cut into 2 cm strips
  • 2
    st.
    Hot soup Dubajiang
    or half Dubajiang
  • 4
    Esslöffel
    Pflanzenöl
    , teilen durch
  • 4 Knoblauchzehen, finely hacked
  • 1
    Ingwer Finger
    , fein gehackt
  • Cilantro and spring onions for garnish
  • 1 tbsp. so-so sauce

Instructions

  1. Cut the steak into thin slices against the grain. Transfer to a bowl, add a pinch of salt, white pepper, sugar, light soy sauce and oyster sauce. Stir well until all sauces are incorporated. Then add 1 egg white and mix well. Then add 2 tablespoons of cornstarch (we recommend using sweet potato starch). Mix well.
  2. Heat 12-20 dried chillies on low heat for half a minute, then add 1 tablespoon of Sichuan pepper to the wok until lightly seasoned. Remove, allow to cool and coarsely chop.
  3. Bring a large pan of water to a boil and blanch the celery and mushrooms for one minute. Take them out and place them on the bottom of a serving dish.
  4. Put 2 tablespoons of oil in a wok, fry the duwanjiang and hot pot spice, if using, on low heat until red, then add the ginger, shallot segments and garlic and fry for 1 minute until fragrant.  Then add 1/3 of the chili and Sichuan peppers we prepared in step 1.  Then pour in hot water and simmer for 5 to 8 minutes.
  5. Add 1 teaspoon oil to the marinated beef and stir again to make sure it is evenly coated. Turn up the heat, add the pork pieces and simmer until the broth starts to boil. Wait about 20-30 seconds and immediately put them in a bowl. Pour in the sauce until the pot is almost full.
  6. Add the garlic, green onions and chillies prepared in step 2. Heat about 2 tablespoons of vegetable oil in a small pan. Spread the butter evenly over the surface of the serving bowl. Be careful during the process; don’t get burned! Serve hot!!!

Recipe notes

You can sprinkle some ground Szechuan pepper over it if you like the numbing feeling.

Nutritional information

Shui Zhu Beef (boiled Sichuan beef)

Quantity per serving

Calories 392
Calories from fat 270

of the daily costs*.

Fat 30g46%.

Saturated fat 6g38%.

Trans fat 1 g

Cholesterol 41 mg14%.

Sodium 743 mg32%.

Potassium 391 mg11%.

Carbohydrates 17g6%.

Cellulose 3g13

Sugar 2g2

Protein 17g34%.

Vitamin A 727 IU15%.

Vitamin C 5 mg6

Calcium 53mg5%.

Iron 2 mg11%.

* Daily percentages are based on a 2000 calorie diet.

Sichuan Boiled Beef is a popular food in China that is cooked in a water bath. Sichuan, a region in China’s Sichuan province, is known for its spicy and hot dishes. Sichuan Boiled Beef (also called Shui Zhu Beef) is one of the most popular dishes from this region.. Read more about what is szechuan and let us know what you think.

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