Hello everyone! Welcome back! Today I want to introduce a famous and tasty dish--Shui Zhu Beef (Sichuan Boiled Beef) with you.
Sichuan style water boiled beef is one of the most popular dishes in restaurants. If you ever tasted it in China, you will crazily love the tenderness of the beef slices and shocked by how well they are flavored in the hot and red broth.
"Water boiling"(水煮) is a unique cooking method originated in Sichuan cuisine. Of course, delicious beef slices cannot be achieved via "cooking in water". The meat (fish, pork and beef) is well coated with a "protection shell" made from water and starch. This special layer of shell, on one hand, prevents the beef from being spoiled by the hot broth and on the other hand helps to keep the juice inside.
Another surprise of the dish, in addition to the beef slice, is the vegetables at the bottom. They can absorb enough flavor form the broth, even though they are not boiled in the broth directly. Popular options about bottom vegetables are cabbage, bean sprouts, celery, mushrooms and lettuce head.
10 ounces flank steak, sliced ¼-inch thick against the grain
¼ teaspoon baking soda
¼ cup water
2 teaspoons cornstarch
1 tablespoon + ¼ cup + 3 tablespoons peanut or canola oil (used separately)
6 ounces soybean sprouts, washed and drained
7-ounce package Enoki mushrooms, 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/paste
1½ cups low sodium chicken stock (or homemade chicken and/or pork bone stock)
1½ teaspoons sugar
1 tablespoon minced garlic
½ teaspoon chili flakes
1 tablespoon chopped cilantro
½ teaspoon ground Sichuan peppercorns
Here is a video of Shui Zhu Beef:
Do you like it? Welcome to leave a comment below! See you next week!
looks so great～will u cook that for me <3