Sichuan Shui Zhu Beef (Water-Boiled Beef)

水煮牛肉

Sichuan Shui Zhu Beef (Water-Boiled Beef) — SichuanChengdu home cooking.

Ingredients

• sirloin steak
• cornstarch
• doubanjiang
• Sichuan peppercorn
• dried red chilies

Instructions

1. Marinate beef: In a bowl, combine beef slices, cornstarch, 1 tsp light soy sauce, and 1 tsp Shaoxing wine. Mix well and set aside 15 minutes.
2. Toast Sichuan peppercorns and dried chilies in a dry wok over medium heat until fragrant and slightly darkened — about 2 minutes. (Chilies puff slightly; peppercorns turn matte brown)
3. Grind toasted spices coarsely in a mortar or spice grinder. Set aside.
4. Heat 2 tbsp oil in a wok. Add doubanjiang and stir-fry 1 minute until oil turns red and fragrant. (Oil separates and glows reddish-orange around paste)
5. Add 400 ml water or light broth. Bring to gentle boil. Add marinated beef in batches, stirring gently to separate. Simmer 2 minutes until beef is just cooked through. (Beef turns opaque pink with no gray streaks)