Sichuan Boiled Beef (Shuizhu Niurou)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An authentic Sichuan dish of tender beef cooked in a spicy bean sauce broth with aromatic spices and vegetables. Numbing Sichuan peppercorn and heat create complex, layered flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 ounces flank steak ((sliced ¼-inch thick against 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 parts only, cut into ½-inch pieces))
- 1 tablespoon Sichuan peppercorns
- 3 tablespoons spicy bean sauce ((AKA spicy bean paste))
- 1½ cups low sodium chicken stock ((or homemade chicken and/or pork bone stock))
- 1½ teaspoons sugar
- 1 tablespoon garlic ((minced))
- ½ teaspoon chili flakes
- 1 tablespoon cilantro ((chopped))
- ½ teaspoon ground Sichuan peppercorns
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 10m
- Cook
- 20m
- Sodium
- 746mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 758mg
- Calcium
- 55mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 70M
- SODIUM
- 746MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.