Shui Zhu Niu Rou
水煮牛肉·(shuǐ zhǔ niú ròu)
Cangying Guanzi: The Weekend Fly Restaurant
In the unapologetic 'Fly Restaurants' of Sichuan, cooks don't rely on expensive cuts of meat; they rely on brilliant, unwavering technique. The secret that transforms this from a generic spicy stew into a violently aromatic masterpiece comes down to two grandmother-approved moves: a rigorous velveting process that forces the beef to drink up ginger-scallion water before sealing it in starch, and a bespoke garnish of hand-chopped, dry-toasted chilies known as Dao Kou La Jiao. We are keeping the canonical flavors exactly as they should be, using accessible ingredients to yield an explosive, slippery, and fiery bowl of pure comfort on a weeknight.
Before you start
Steep the aromatics for the ginger-scallion water.
Soak the smashed ginger slices and smashed scallion white in the warm water for 10 minutes to extract their aromatic oils, creating the hydrating liquid essential for the beef.
Hydrate and velvet the beef.
Place the thinly sliced beef into a medium bowl. Add 1/2 teaspoon of salt, 1 tablespoon of soy sauce, and 1 tablespoon of the ginger-scallion water. Vigorously massage the meat in one direction until the liquid is entirely absorbed. Add 2 more tablespoons of the ginger-scallion water and massage again until tacky. Mix in the egg white until coated, fold in the sweet potato starch until a slick paste forms, and seal with 1 tablespoon of neutral oil. Set aside for 20 minutes.
Ingredients
- beef flank steak1 lb
- fresh ginger2 med
- scallion1 med
- warm water1/4 cup
- kosher salt3/4 tsp
- light soy sauce2 tbsp
- egg1 large
- sweet potato starch2 tbsp
- neutral oil10 tbsp
- dried Chinese red chilies20 med
- whole red Sichuan peppercorns1 tbsp
- Napa cabbage2 cup
- celery2 med
- mung bean sprouts1 cup
- Pixian Doubanjiang3 tbsp
- fresh ginger1 tbsp
- garlic1 tbsp
- low-sodium chicken stock3 cup
- sugar1 tsp
- ground white pepper1/2 tsp
- garlic4 med
- scallions2 med
- fresh cilantro1/4 cup
Method
- 01
Toast the chilies and peppercorns to create the Dao Kou La Jiao.
Place a wok over low heat with 1 teaspoon of oil. Toss in the dried chilies and Sichuan peppercorns, stirring continuously for 1 to 2 minutes until brittle and aromatic. Do not let them turn black. Transfer to a cutting board to cool, then roughly chop into a coarse, flaky powder.
- 02
Quickly stir-fry the vegetable base.
Wipe out the wok and heat 1 tablespoon of oil over high heat. Toss in the Napa cabbage, celery, and bean sprouts with a pinch of salt. Stir-fry for 1 to 2 minutes just to remove the raw bite without letting them get soggy. Transfer to the bottom of a large, deep serving bowl.
- 03
Build the fiery red broth.
Return the wok to medium-low heat with 3 tablespoons of oil and the minced Pixian Doubanjiang. Fry slowly for about 2 minutes until the oil bleeds into a vibrant red. Add the minced ginger and garlic, cooking for 30 seconds until fragrant. Pour in the chicken stock, remaining soy sauce, sugar, and white pepper, then bring to a rolling boil.
- 04
Gently poach the velveted beef.
Reduce the heat so the broth is just simmering. Carefully drop the velveted beef slices in piece by piece. Do not stir immediately. Let sit untouched for 30 seconds to set the starch, then gently push the back of your spatula through the meat to separate. Simmer for 1 to 2 minutes until the beef turns opaque, then pour the beef and broth directly over the waiting vegetables.
- 05
Execute the hot oil pour.
Pile your chopped Dao Kou La Jiao directly in the center of the beef, flanked by the finely minced garlic and sliced scallions. Heat 1/4 cup of neutral oil in the cleaned wok over high heat until it begins to lightly smoke. Swiftly pour the smoking hot oil directly over the garlic and spices to violently release the volatile aromas, garnish with cilantro, and serve immediately.
Notes
Seek out sweet potato starch.
While cornstarch works in a pinch, taking a trip to the Asian market for sweet potato starch will radically elevate the texture, creating a hearty, resilient barrier around the beef that won't wash off in the boiling broth.
Prep the spice mix ahead of time.
The Dao Kou La Jiao can be made in large batches on a Sunday and kept in an airtight jar, reducing the active cooking time of this dish to under fifteen minutes.
Taste before salting.
Pixian Doubanjiang is heavily salted, so traditional native cooks warn to taste the broth before adding any extra salt, as the combination of the marinade, bean paste, and soy sauce is usually enough.
From Cook Sichuan in America.