Tuesday, August 20, 2019

SICHUAN BOILED BEEF

Excited actually isn’t a stable sufficient phrase to describe how pleased I am to share this Sichuan Boiled Beef recipe with all of you! “Ecstatic” and “triumphant” may do a larger job. It’s a vast dish to provoke your company (and yourself) with after which continue to go gaga over. If you’ve got one thing to train within the kitchen, this gets you much of oohs and ahhs. I surely did from the peanut gallery that's the special ¾ of The Woks of Life!


SICHUAN BOILED BEEF


Firstly, PLEASE don’t be fooled via the name, “boiled beef,” and assume that this dish is bland. Trust me, it's one thing but. Folks from Sichuan in simple terms permit the spiciest, most flavorful of meals to go their chopsticks.

Sichuan Boiled Beef, via thewoksoflife.com
Secondly–and here’s the thrill part–let me dig in deeper to present you the worthwhile thing essentials that make this dish as properly liked as special noted Sichuan dishes like Ma Po Tofu:


It’s vital to chop the meat towards the grain. See the pictures of me cutting the meat below–each piece ought to be about ¼-inch thick and near 1” x 2” in size, then flattened with the flat aspect of your knife slightly. This is key: cutting the meat too thick or too thin will outcome in difficult meat.


It’s foremost to soak the beef. Usually, I’d ask you to pat the meat dry utilizing a paper towel to permit it to get a smart sear whilst cooking. But on this case, I’ll ask you to marinate the meat with baking soda and water and “wash” it beneath operating water. This step will extra guarantee the meat remains tender. By the way, here's how we used to practice sliced pork at Bill’s parents’ takeout restaurant, and it’s the method many Chinese restaurants practice meats in general.
It is foremost to make use of inventory for the soup base. I made a few pork bone stock, but you may use store-bought low-sodium bird inventory or my bird inventory within the event you desire to make it yourself. This will upload a smart umami style to the dish. I examined the recipe utilizing simply water, nevertheless it was truly no longer as good.

Peanut oil actually provides to the style of the dish, but canola oil will do high-quality as well. This dish takes much of oil, simply due to the fact you desire to acquire that restaurant-quality result. Oil can also be had to get that smart red colour and to “wake” up the spices on the end. That said, actually sense unfastened to cut back the oil if desired.

The vegetables on the backside of the dish can vary. You can choose 2 or three special kinds––we used bean sprouts and enoki mushrooms. Some special smart contenders are: sliced mushrooms, romaine lettuce, leeks, and napa cabbage. Remember, though––they all ought to be quick stir-fried first.
The quantity of Sichuan peppercorns and chili used on this dish could be adjusted founded mostly in your private preference. Feel unfastened to reduce, but don’t cut all of it out!’
This dish is assembled in layers. You’ll positioned the vegetables on the bottom, then the sauce and the beef, then a topping of spices, garlic, and cilantro, after which a little bit of oil to toast the garlic and spices and convey the dish all together!
Finally, within the event you've got sauce left over within the bowl, don’t waste it! Boil a few noodles and perhaps a few bok choy, toss them within the leftover sauce, and get in a position for an superior lunch the subsequent day.
Sichuan Boiled Beef
So many readers have asked this recipe from us over the previous few months, and we’ve been making and testing it heavily. Like our Ma Po Tofu, Mala Xiang Guo (aka The “Spicy Numbing Stir-fry Pot”), and Sichuan Hot Pot, we vital to make certain we got the recipe precisely proper earlier than publishing.

Well, the wait is over! Go wear your apron, make it, devour it, and let me recognise what you think. We’d love to pay attention from you!

Sichuan Boiled Beef (Shuizhu Niurou),
You’ll need:

10 ounces flank steak, sliced ¼-inch thick towards the grain
¼ teaspoon baking soda
¼ cup water
2 teaspoons cornstarch
1 tablespoon + ¼ cup + 3 tablespoons peanut or canola oil (used separately)
6 ounces soybean sprouts, washed and drained
7-ounce package deal deal Enoki mushrooms, trimmed, washed, and drained
3 slices ginger
3 scallions, white elements only, cut into ½-inch pieces
1 tablespoon Sichuan peppercorns
3 tablespoons spicy bean sauce/paste
1½ cups low sodium bird inventory (or do-it-yourself bird and/or pork bone stock)
1½ teaspoons sugar
1 tablespoon minced garlic
½ teaspoon chili flakes
1 tablespoon chopped cilantro
½ teaspoon flooring Sichuan peppercorns
Sichuan Boiled Beef (Shuizhu Niurou),
In a medium bowl, toss collectively the beef, baking soda, and 1/4 cup water, and permit it to marinate for 1 hour. The baking soda will assist to tenderize the beef.

Then “wash” the meat beneath operating water for 5 minutes, utilizing a faded to slight movement of water so it flows out, however the meat remains within the bowl.

close
After the meat has been rinsed, pour out the water, and marinate the meat with NULL teaspoons of cornstarch. Set aside.

Heat 1 tablespoon of oil in your wok over excessive heat. Stir fry the bean sprouts for about 2 minutes…


And then upload the Enoki mushrooms.


Stir and blend everything properly till the mushrooms have wilted.


Turn off the heat, choose a big serving bowl with a few depth, and unfold the bean sprouts and Enoki mushrooms round the backside of the bowl.


Now wash the wok. It’s foremost to bounce the subsequent step with a blank wok! 

Heat a ¼ cup of oil within the wok over medium heat. Cook the ginger slices till they bounce to turn faded brown. Add the scallions and the Sichuan peppercorns.


Cook for NULL minutes, making certain to keep away from burning the spices. Now upload the spicy bean sauce/paste, stir, and let the sauce cook dinner within the oil for about 3-4 minutes. This will supply the oil a vibrant red color. It’s foremost to manage the heat––too low and the oil won’t turn that vibrant red color; too excessive and you’ll burn everything!


Once the oil takes on a vibrant red color, upload the inventory and sugar. Turn up the warmth to high, stirring, and let the liquid come to a boil.


Immediately upload the beef, and stir slowly to split the pieces, nonetheless utilizing excessive heat.


Quickly turn off the warmth as soon as all of the meat items turn opaque. (You don’t needs to cook dinner the meat fully through––a trace of pink within the heart equals comfortable beef.)


Now, pour everything over the vegetables within the backside of your serving bowl.

Top it with the minced garlic, chili flakes, and chopped cilantro.


In a small saucepan, warmth the final 3 tablespoons of oil till shimmering. Pour the heated oil over the garlic and chili in a actually thin stream––you ought to get a smart sizzle.


Finally, upload a sprint of flooring Sichuan peppercorns over the ideal to end this dish off on an even upper note.

To serve, blend everything collectively and take pleasure on this dish of spicy, numbing, meaty awesomeness with lots of white rice.


And matter to retailer the leftover sauce for lunch the subsequent day via heating it up and combining it with a few noodles. It’s no longer a requirement, but it’s incredibly recommended. Waste not, desire not!



 Print Recipe
5 from 6 votes
Sichuan Boiled Beef (Shuizhu Niurou)
This classic, real recipe for Sichuan Boiled Beef could have you ever wondering regardless of no matter while you are in your residence kitchen or in a Sichuan restaurant!
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
Course: BeefCuisine: ChineseKeyword: sichuan boiled beefServings: four servingsCalories: 305kcalAuthor: Judy

Ingredients


10 ounces flank steak (sliced ¼-inch thick towards the grain)
¼ teaspoon baking soda
¼ cup water
2 teaspoons cornstarch
1 tablespoon peanut or canola oil (plus 1/4 cup, plus 3 tablespoons, used separately)
6 ounces soybean sprouts (170g, washed and drained)
7 ounces Enoki mushrooms (200g, trimmed, washed, and drained)
3 slices ginger
3 scallions (white elements only, cut into ½-inch pieces)
1 tablespoon Sichuan peppercorns
3 tablespoons spicy bean sauce (AKA spicy bean paste)
1½ cups low sodium bird inventory (or do-it-yourself bird and/or pork bone stock)
1½ teaspoons sugar
1 tablespoon garlic (minced)
½ teaspoon chili flakes
1 tablespoon cilantro (chopped)
½ teaspoon flooring Sichuan peppercorns



Instructions

In a medium bowl, toss collectively the beef, baking soda, and 1/4 cup water, and permit it to marinate for 1 hour. The baking soda will assist to tenderize the beef. Then “wash” the meat beneath operating water for 5 minutes, utilizing a faded to slight movement of water so it flows out, however the meat remains within the bowl. After the meat has been rinsed, pour out the water, and marinate the meat with NULL teaspoons of cornstarch. Set aside.

Heat 1 tablespoon of oil in your wok over excessive heat. Stir fry the bean sprouts for about 2 minutes, then upload the Enoki mushrooms. Stir and blend everything properly till the mushrooms have wilted. Turn off the heat, choose a big serving bowl with a few depth, and unfold the bean sprouts and Enoki mushrooms round the backside of the bowl.

Now wash the wok. It’s foremost to bounce the subsequent step with a blank wok!

Heat a ¼ cup of oil within the wok over medium heat. Cook the ginger slices till they bounce to turn faded brown. Add the scallions and the Sichuan peppercorns. Cook for NULL minutes, making certain to keep away from burning the spices. Now upload the spicy bean sauce/paste, stir, and let the sauce cook dinner within the oil for about 3-4 minutes. This will supply the oil a vibrant red color. It’s foremost to manage the heat––too low and the oil will no longer turn that vibrant red color; too excessive and you’ll burn everything!

Once the oil takes on a vibrant red color, upload the inventory and sugar. Turn up the warmth to high, stirring, and let the liquid come to a boil. Immediately upload the beef, and stir slowly to split the pieces, nonetheless utilizing excessive heat. Quickly turn off the warmth as soon as all of the meat items turn opaque. (You don’t needs to cook dinner the meat fully through––a trace of pink within the heart equals comfortable beef.) Now, pour everything over the vegetables within the backside of your serving bowl.

Top it with the minced garlic, chili flakes, and chopped cilantro. In a small saucepan, warmth the final 3 tablespoons of oil till shimmering. Pour the heated oil over the garlic and chili in a actually thin stream––you ought to get a smart sizzle. Finally, upload a sprint of flooring Sichuan peppercorns over the ideal to end this dish off on an even upper note. To serve, blend everything collectively and take pleasure on this dish of spicy, numbing, meaty awesomeness with lots of white rice.ource