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Sichuan Poached Beef Recipe (Shui Zhu Niu Rou 水煮牛肉)

Byamazingfoodstv


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This includes a very unique method to cook beef which makes the meat extra tender and juicy. It is a classic Sichuan-style food. If you like spicy food as well, give this a try soon.

🥢 RECIPE – Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

Ingredients for the beef marinade [Serves 3-4 people]

– 300 grams of beef slices
– 3/4 tsp of salt
– 1/4 tsp of baking soda [Amazon Link:
– Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
– 1 egg white
– Corn starch water (1 tbsp of water +1 tbsp of cornstarch)

Ingredients for the Dao Kou La Jiao [刀口辣椒]

– 2/3 cups of dry hot chilies [Amazon Link:
– 1 tbsp of Sichuan peppercorn [Amazon Link:
– 2 tbsp oil to stir fry

Ingredients for the vegetables to put on the bottom [底菜]

– 2/3 cup of carrot
– 2/3 cup of bean sprout
– 2/3 cup of shredded cabbage
– 2/3 cup of celery
– 1/2 tsp of salt or to taste

Ingredients for the spicy broth

– 3 tbsp of oil
– 4 slices of ginger
– 4 cloves of garlic, roughly minced
– 4 pieces of the white part of spring onion
– 2 tsp of Sichuan peppercorn
– 3 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
– Few pieces of Chinese pickled chili, finely diced (optional)
– 1.5 tsp of chili flake (adjust the heat level to your own preference) [Amazon Link:
– 2.5 cups of water or beef stock

Ingredients to add at the end

– Dao Kou La Jiao [刀口辣椒]
– 2 tsp of toasted sesame seeds [Amazon Link:
– 3 tbsp of minced garlic
– 3 tbsp of hot oil to pour on the top
– Cilantro and scallion for garnish

MARINATING THE BEEF

– Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well.

– Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid.

– Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes.

MAKING THE DAO KOU LA JIAO刀口辣椒

– Add 2 tbsp of oil, 1 tbsp of Sichuan peppercorn, and 2/3 cup of dry hot chilies to the wok. Keep the flame on medium-low and stir this for a minute.

– Take the chilies and Sichuan peppercorns out. Leave the oil in the wok.

– Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside.

PREPARE THE DI CAI [底菜].

– In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside.

MAKING THE SPICY BROTH TO POACH THE BEEF

– Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water.

– Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes.

– Add in the marinated beef. Stir it gently. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before.

– Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.

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47 Comments

  6. 🔪 Sichuan Poached Beef Recipe (Shui Zhu Niu Rou 水煮牛肉)

    Ingredients for the beef marinade
    [Serves 3-4 people]
    – 300 grams of beef slices
    – 3/4 tsp of salt
    – 1/4 tsp of baking soda
    – Ginger garlic scallion water (2 cloves of garlic +2 slices of ginger + 3 pieces of the white part of spring onion+ 1/4 cup of water)
    – 1 egg white
    – Corn starch water (1 tbsp of water +1 tbsp of cornstarch)

    Ingredients for the Dao Kou La Jiao [刀口辣椒]
    – 2/3 cups of dry hot chilies
    – 1 tbsp of Sichuan peppercorn
    – 2 tbsp oil to stir fry

    Ingredients for the vegetables to put on the bottom [底菜]
    – 2/3 cup of carrot
    – 2/3 cup of bean sprout
    – 2/3 cup of shredded cabbage
    – 2/3 cup of celery
    – 1/2 tsp of salt or to taste

    Ingredients for the spicy broth
    – 3 tbsp of oil
    – 4 slices of ginger
    – 4 cloves of garlic, roughly minced
    – 4 pieces of the white part of spring onion
    – 2 tsp of Sichuan peppercorn
    – 3 tbsp of Sichuan Dou Ban Jiang
    – Few pieces of Chinese pickled chili, finely diced (optional) – 1.5 tsp of chili flake
    – 2.5 cups of water or beef stock

    Ingredients to add at the end
    – Dao Kou La Jiao [刀口辣椒]
    – 2 tsp of toasted sesame seeds
    – 3 tbsp of minced garlic
    – 3 tbsp of hot oil to pour on the top
    – Cilantro and scallion for garnish

    MARINATING THE BEEF
    – Slice 300 grams of beef in 3 mm thick pieces. Sirloin, Fillet or Tenderloin work the best for this recipe. Blade or Topside will also work as well.

    – Make aromatic water: blend 2 cloves of garlic, 2 slices of ginger, 3 pieces of the white part of spring onion, and 1/4 cup of water into a puree. Let it go through a sieve to get rid of the solid part. Save the liquid.

    – Marinade the beef with 3/4 tsp of salt, 1/4 tsp of baking soda, aromatic water, 1 egg white. Mix the beef within one direction until all the liquid is gone. Pour in some cornstarch water in batches (1 tbsp of water mixed with 1 tbsp of cornstarch). Keep messaging it for another 3 minutes until you can feel that the beef has a velvety texture. Cover it. Let it sit for 20 minutes.

    MAKING THE DAO KOU LA JIAO刀口辣椒
    – Add 2 tbsp of oil, 1 tbsp of Sichuan peppercorn, and 2/3 cup of dry hot chilies to the wok. Keep the flame on medium-low and stir this for a minute.

    – Take the chilies and Sichuan peppercorns out. Leave the oil in the wok. – Roughly chop the chilies and finely dice the Sichuan peppercorn. Set it aside.

    PREPARE THE DI CAI [底菜].
    – In the same wok, add in the carrot, the bean sprout, the shredded cabbage and, the celery. Toss them on high heat for a minute. Add some salt to taste. Put the veggies in the bottom of the bowl. Set that aside.

    MAKING THE SPICY BROTH TO POACH THE BEEF
    – Add more oil to the same wok. Add 4 slices of ginger, 4 pieces of the white part of spring onion, 4 cloves of garlic, roughly minced, 2 tsp of Sichuan peppercorn, 3 tbsp of Sichuan Dou ban Jiang, 1.5 tsp of chili flake, some diced Chinese pickled chilies. Stir everything on low heat for a minute or until everything is fragrant. Pour in 2.5 cups of beef stock or water.
    – Bring it to a boil. Taste and adjust the saltiness. Turn the heat to low and let it simmer for another 5 minutes.
    – Add in the marinated beef. Stir it gently. Turn the heat to maximum. Bring this to a full boil to make sure all the meat is cooked through. Turn off the heat. Pour this on top of the vegetable Di Cai that we made before. – Sprinkle the Dao Kou la jiao on the top. Add 2 tsp of sesame seeds, some diced garlic. Heat up 3 tbsp of oil to smoking hot and pour it on the top. Top some cilantro and green onion for garnish. And you are ready to serve.

  28. 2016年到2020年我住了在广州市。 在那个时候下我最喜欢的菜是水煮牛肉。但是我从来自己手作了。然后我看看你，我好想要做了也吃了。谢谢你 👍👍✌✌ 我非常高兴我找了你的小电影。四川拉得菜特别好吃。🥢🥢

  31. There was a restaurant by me that served some absolutely amazing Oriental food. I'm not so much for the Americanized dishes, but I really like the authentic recipes. The owner was a fantastic man, and once he realized that I really did like the authentic dishes, he would make suggestions based on what I had and liked before. This dish they called Beef in Hot Broth, and I've been trying to find a replacement for it as sadly the owner had passed and his family was unable to keep the restaurant open. In watching your recipe I think I have found what I have been looking for. They used some slightly different vegetables, but everything you describe and the stacking of the vegetables from the bottom up matches up with what they had done… so many other recipes turn more into soup than actually focusing on the beef itself.

    Thank you so very much for posting this! I look forward to looking through your other recipes to see what else I can find like Chonging Chicken and some others!

  33. I just came across this recipe. If I use a cheap cut of beef meat, will using egg white & cornstarch still tenderize the meat, or should I opt to use baking soda instead? P.S. I love your videos. Lots of explanations and every recipe that I've made so far from your channel tastes amazing!

  38. My god, the color of the soup at the end – that's just absolutely gorgeous…

    Yes, I did just leave this comment to try to get the video a higher rank (by recirculating it two years after the fact), but that's only for the good of the people, call me the Good Food Robinhood. I've had some really amazing Sichuan Poached Beef before and this looks so good I can almost taste it…

  39. One thing I don't understand is how did you managed to not produce a ton of foam when you insert the starchy stuff to broth? I tried it twice. Once I added lot of oil before which should reduce the foam, but still a TON of foam.

  40. It's my favorite beef recipe.
    My bossy before own a Chinese restaurant and I've been eating Chinese food for the whole 3 years and now I can't no longer eat Filipino food the same.
    I keep craving for Chinese food so O decided learn by watching your videos.

  43. I'm eating this dish as I'm watching this video; although it's not made from your recipe, and probably not as good as yours, mine came from the Chinese carryout down the street. This dish is my go to Hangover food….sweats it right out of me. And it's excellent for blocked sinuses and colds too.

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