Sichuan boiled beef is thin beef poached in a seasoned broth and served over greens, with garlic and ground chili-peppercorn aromatics on top. The measured version here follows Omnivore’s Cookbook; it is not a beef stir-fry or a noodle soup.
Quick Answer
Remove beef to the greens. Re-stir the slurry, simmer it into the broth and pour the broth over the beef. Add ground spices, grated garlic and scallion. Carefully heat and pour the remaining 1/4 cup oil over the topping using stable, dry, heatproof equipment.
Basic Facts
| Beef marinade | 1 lb flank steak, thinly sliced across the grain; 1 tablespoon Shaoxing wine; 2 teaspoons light soy; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 tablespoon cornstarch. |
|---|---|
| Spices and oil | 1/2 cup dried chilies; 1 tablespoon whole Sichuan peppercorns. Oil: 2 tablespoons for the spice/aromatic stage and 1/4 cup for the final pour. |
| Broth | 4 smashed garlic cloves; 1 inch ginger; 3 scallions; 3 tablespoons doubanjiang; 1 tablespoon wine; 2 cups stock; 1 tablespoon sugar; 1 teaspoon light soy. |
| Greens and finish | 6–8 heads Chinese broccoli or bok choy; choose Chinese broccoli here. 6 grated garlic cloves and 1 scallion for topping. Slurry: 1/2 teaspoon starch and 1 teaspoon water. |
Preparation and cooking
- Marinate the beef for about 15 minutes in the refrigerator. Warm chilies and peppercorns in 2 tablespoons oil, remove and grind the spices; retain the seasoned oil for the broth aromatics.
- Cook the smashed garlic, ginger and scallions with doubanjiang in that retained oil. Add wine, stock, sugar and soy; simmer, then strain out the aromatic solids. Optional bouillon from the source is omitted.
- Cook the greens in the broth and place them in a heatproof serving bowl. Poach beef in uncrowded portions. For food safety, beef should reach 63 C (145 F) with a 3-minute rest before eating; the source’s preference for pink beef is not a safety check.
- Remove beef to the greens. Re-stir the slurry, simmer it into the broth and pour the broth over the beef. Add ground spices, grated garlic and scallion. Carefully heat and pour the remaining 1/4 cup oil over the topping using stable, dry, heatproof equipment.
Texture and seasoning
Boiled describes the broth-cooking stage, not a long rolling boil that toughens thin beef. Consistent slice thickness helps the pieces cook evenly.
The final oil is a separate allocation. Do not silently add extra oil at every stage, and keep hands and diners clear of a hot-oil pour. This version uses scallion rather than cilantro as its listed topping.
Quick reference
Use the measured ingredient list and the cooking order above. Images illustrate ingredients and appearance; they do not document this site’s own kitchen test or prove exact quantities.
References
Frequently Asked Questions
Is this a beef stir-fry?
No. The beef is cooked in seasoned broth.
Should the broth aromatics remain in the bowl?
This source strains out the broth solids before cooking the greens and beef.
Can pink color prove beef is safe?
No. Use the temperature and rest guidance rather than color alone.