Shuizhu niurou hails from Sichuan and literally means water-boiled beef, yet today the tender slices swim in a fiery broth of chili and Sichuan pepper.
Searing hot oil with chili flakes is poured over the cooked beef at the end, releasing its unmistakable aroma.
Servings3
Time50 min
LevelMedium
Ingredients
Thinly sliced beef★400 g
Doubanjiang (bean paste)★2 tbsp
Dried chilies & Sichuan pepper★2 tbsp each
Bean sprouts & leafy greens★300 g
Cornstarch1 tbsp
Garlic & gingersome of each
★ = available authentic in the Asia Boutique
Preparation
1
Marinate the beef with cornstarch and soy sauce.
2
Blanch the vegetables briefly and place in the bowl.
3
Fry doubanjiang in oil, then add broth.
4
Poach the beef in the broth until just done.
5
Scatter with chili and pour hot oil over the top.
Make it original
Doubanjiang and Sichuan pepper are in the Asia Boutique.
