Sichuan Boiled Beef (水煮牛肉)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (8)

Sichuan Boiled Beef (水煮牛肉)

NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 64%
CARBS 29G20% OF CAL
8G FIBER11G OTHER10G TOTAL SUGAR
FAT 37G58% OF CAL
6G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef and Chinese greens in a rich, numbing spicy Sichuan broth made with doubanjiang and Sichuan pepper. It's addictively flavorful and deeply savory.

mainchinesebeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb beef flank steak
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 1/3 cup + 2 tablespoons canola oil (, divided (or other neutral oil))
  • 1/2 cup Chinese dried chili peppers (, halved (seeds removed for a less spicy dish))
  • 1 tablespoon Sichuan peppercorns
  • 6 cloves garlic (, grated)
  • 1 scallion (, sliced)
  • 4 cloves garlic (, smashed)
  • 1 " ginger (, sliced)
  • 3 scallions (, cut into 1" (2.5 cm) pieces)
  • 3 tablespoons Doubanjiang
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 2 cups chicken stock
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon chicken bouillon ((or to taste) (Optional))
  • 6 to 8 heads Chinese broccoli (, sliced to large bite-size pieces (or bok choy, yu choy, or other vegetables you prefer))
  • 1/2 teaspoon cornstarch
  • 1 teaspoon water
PREP
20M
SODIUM
1511MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.