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Shui Zhu - Sichuan boiled beef
User Rating: 5 / 5
Shui Zhu
Sichuan boiled beef
Ingredients:
150 gr steak or tenderloin
125 g tauge/beansprouts
1/8 teaspoon salt
2 tbsp corn starch + 1 tbsp water (preferably sweet potato starch)
1 tbsp rice wine
2 green onions / spring onions (white part)
2 star anise
8 dried chili peppers
1/2 tbsp Sichuan pepper
1 tbsp doubajiang
1 tsp dou-chi
4 cloves garlic
4 cm ginger
3 tbsp oil
Garnish:
coriander leaf
green onions / spring onions (green part)
Preparation:
Cut the meat into thin slices. Then mix in the salt and the rice wine and let it rest for 10 minutes. Then mix in the dissolved maizena so that each piece of meat is covered.
Cut the onions (white portion), the garlic and the ginger coarsly. Heat in a pan of water and blanch the tauge for 1 minute. Drain en divede the tauge into the bowls.
Heat in a wok 1 tablespoon of oil and fry half of the peppers, half of sichuan pepper and the star anise until fragrant. Then add the ginger, garlic and onion and fry for 30 seconds. Then add the doubajiang and the dou-chi until the oil is released. Then add 1000ml of water and simmer gently for 20 minutes. Then remove the solid components so that only the broth remains. Add the meat and bring to the boil. After 30 seconds, remove the meat and put it in the bowls. Put the remaining chili peppers and the Sichuan pepper on top of the meat. Laddle the broth over it. Heat 2 tablespoons of oil in a wok and pour over the meat. Garnish with the coriander and the onions and serve.
Sichuan boiled beef
Ingredients:
150 gr steak or tenderloin
125 g tauge/beansprouts
1/8 teaspoon salt
2 tbsp corn starch + 1 tbsp water (preferably sweet potato starch)
1 tbsp rice wine
2 green onions / spring onions (white part)
2 star anise
8 dried chili peppers
1/2 tbsp Sichuan pepper
1 tbsp doubajiang
1 tsp dou-chi
4 cloves garlic
4 cm ginger
3 tbsp oil
Garnish:
coriander leaf
green onions / spring onions (green part)
Preparation:
Cut the meat into thin slices. Then mix in the salt and the rice wine and let it rest for 10 minutes. Then mix in the dissolved maizena so that each piece of meat is covered.
Cut the onions (white portion), the garlic and the ginger coarsly. Heat in a pan of water and blanch the tauge for 1 minute. Drain en divede the tauge into the bowls.
Heat in a wok 1 tablespoon of oil and fry half of the peppers, half of sichuan pepper and the star anise until fragrant. Then add the ginger, garlic and onion and fry for 30 seconds. Then add the doubajiang and the dou-chi until the oil is released. Then add 1000ml of water and simmer gently for 20 minutes. Then remove the solid components so that only the broth remains. Add the meat and bring to the boil. After 30 seconds, remove the meat and put it in the bowls. Put the remaining chili peppers and the Sichuan pepper on top of the meat. Laddle the broth over it. Heat 2 tablespoons of oil in a wok and pour over the meat. Garnish with the coriander and the onions and serve.
- Written by AsianCook
