Shui Zhu Niu Rou (Sichuan Boiled Beef in Chilli Broth)
Silky slices of beef poached in a fiery, numbing broth over crunchy veg, finished with a sizzle of hot oil.
- Time45 min
- LevelMedium
- Costabout £5.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the beef with the cornflour, soy sauce and Shaoxing wine. Leave for 10 minutes.
10 min - 2
Heat 1 tbsp of the oil in a wok over a high heat. Stir fry the Chinese leaf, beansprouts and celery for 2 minutes, until just wilted. Tip them into a large deep serving bowl.
- 3
Add 2 tbsp oil to the wok on a medium heat. Fry the bean paste for 1 minute until the oil turns red and smells rich. Add the garlic, ginger, half the dried chillies and half the peppercorns and cook for 30 seconds.
- 4
Pour in the stock, add the sugar and bring to the boil. Simmer for 5 minutes.
5 min - 5
Turn the heat down to a gentle bubble. Slide in the beef a slice at a time so it does not clump. Poach for 1 to 2 minutes until just grey all over, then pour everything over the vegetables.
- 6
Scatter the spring onions, remaining chillies and peppercorns on top. Heat the last 3 tbsp oil until it is shimmering hot and pour it over. It should sizzle and smell fragrant. Serve with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.