Shuizhu Beef

Name: Shuizhu Beef
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g beef — thinly sliced; 200 g bean sprouts; 8 dried chilies; 1 tbsp Sichuan peppercorns; 4 tbsp chili oil; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Shuizhu Beef is a hallmark of Sichuan cuisine, capturing the fiery spirit that defines the region's culinary landscape. Traditionally enjoyed during family meals, this dish is a celebration of vibrant flavors and communal dining. The home version, as shared here, follows the intuitive methods of a Chinese family cook, emphasizing generous use of fat and a keen eye for seasoning.

Expect a bold interplay of heat and flavor, where tender slices of beef swim in a spicy broth infused with the numbing tingle of Sichuan peppercorns and the fiery intensity of dried chilies. The addition of crunchy bean sprouts provides a refreshing contrast, making each bite an exciting textural delight.

Ingredients

400 gbeef — thinly sliced
200 gbean sprouts
8dried chilies
1 tbspSichuan peppercorns
4 tbspchili oil
1 tbspsoy sauce
to tastefine sea salt

Method

Start by slicing the 400 g beef thinly against the grain to ensure tenderness. Season the slices with a generous pinch of fine sea salt and set aside to allow the salt to penetrate the meat, enhancing its flavor.
In a large wok or deep skillet, heat 2 tablespoons of vegetable oil over high heat. Once the oil is shimmering, add the beef slices in a single layer. Let them brown without stirring for about a minute until they develop a deep brown crust on one side, then flip and repeat on the other side. Remove the beef from the wok and set aside.
Reduce the heat to medium and add 1 tablespoon of Sichuan peppercorns and 8 dried chilies to the remaining oil in the wok. Stir-fry for about 30 seconds until the spices release their aroma and the chilies darken slightly, being careful not to burn them.
Add 4 tablespoons of chili oil to the wok and return the beef slices to the pan. Stir to coat the beef thoroughly in the spicy oil, ensuring each piece is well-covered.
Pour in enough water to just cover the beef, then add 1 tablespoon of soy sauce. Bring the mixture to a simmer, then reduce the heat to low and let it braise gently. The beef should become tender and absorb the flavors of the sauce, which will take about 10-15 minutes. Check the tenderness by pressing a piece with a fork; it should yield easily.
In a separate pot, bring water to a boil and blanch 200 g of bean sprouts for about 30 seconds until they are just tender but still crisp. Drain and set aside.
Taste the beef sauce for seasoning, adding more fine sea salt if necessary. To serve, place the blanched bean sprouts in a serving bowl, pour the beef and sauce over them, and garnish with additional chili oil if desired. Serve immediately with steamed rice, allowing the dish's bold flavors to shine.