Boiled beef
This dish is a classic Sichuan specialty featuring tender beef slices submerged in a fiery red oil broth infused with chili, Sichuan peppercorn, and aromatic spices. It delivers an intense numbing-spicy kick with a rich, fragrant aroma, making it ideal for gatherings or bold-flavor lovers seeking authentic regional heat. The contrast between silky meat and crisp vegetables creates a deeply satisfying texture experience.
Taste: Numbing-spicy, richly aromatic, savory with subtle sweetness, layered umami from fermented paste and stockTotal Time: 45 minutes (including marination and prep)Servings: 2Suitable For: Adults who enjoy spicy food, Sichuan cuisine enthusiasts, dinner parties with bold palatesBudget: ¥45–65 RMB (mid-range, depending on beef quality and spice sourcing)
Ingredients
- 500g lean beef (top round or sirloin)
- 200g napa cabbage or bok choy
- 50g dried red chilies
- 30g Sichuan peppercorns
- 4 cloves garlic (minced)
- 1 thumb ginger (sliced)
- 2 green onions (chopped)
- 3 tbsp vegetable oil
- 1 tbsp doubanjiang (fermented broad bean paste)
- 1 tsp sichuan chili oil
- 1/2 cup chicken or beef stock
- 1 tsp soy sauce
- 1/2 tsp sugar
- salt to taste
- 1 tbsp cornstarch slurry (for marinating beef)
Nutrition
Calories~680 kcal per serving (for 4 servings)
Protein48g (primarily from beef)
Fat42g (mostly from oil and chili oil; includes unsaturated fats from sesame and vegetable oils)
Carbohydrates12g (from vegetables, cornstarch, and minimal sugar)
VitaminsRich in B12, iron (beef), vitamin C (greens), and capsaicin (chili) for metabolism support
Tips
- Use top round beef for best tenderness and affordability
- Do not boil beef vigorously—simmer gently to avoid toughness
- Toast peppercorns before grinding for maximum aroma release
- Serve with steamed rice to balance the heat
Steps
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