Sichuan water poached beef
Tender slices of beef poached in a fiery chilli broth with cabbage, then topped with sizzling chillies and Sichuan pepper.
- Time45 min
- LevelMedium
- Costabout £3.15 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
Mix the beef with the tamari, cornflour and sherry. Leave for 15 minutes.
15 min - 2
Heat 1 tbsp oil in a large pan over a medium heat. Fry the chilli bean paste, garlic and ginger for 1 minute until the oil turns red.
1 min - 3
Pour in the water and bring to the boil. Add the cabbage and bean sprouts and simmer for 3 minutes. Lift out into a deep serving bowl.
3 min - 4
Lower the beef slices into the simmering broth one by one. Poach for 1 to 2 minutes, until just cooked through.
1 min 30 s - 5
Tip the beef and broth over the vegetables.
- 6
Scatter the dried chillies and peppercorns over the top. Heat the 4 tbsp oil until it shimmers, then pour it over. It will crackle. Serve with 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.