The name “Water-boiled Beef” might seem unassuming, but this dish is anything but plain. Known as Shui Zhu Niu Rou, it is a vibrant medley of tender beef slices immersed in a rich, red broth, topped with a fiery sizzle that’s both spicy and numbing. This culinary delight is not only famous for its “Mala” sensation—a blend of heat from chilies and the unique numbing effect of Sichuan peppercorns—but also for being surprisingly easy on the wallet and simple to prepare at home.

📋 Essential Ingredients (Budget-Friendly)

The Protein Base

• 0.7 lbs (300g) Beef Tenderloin: Slice as thinly as possible. (Flank steak or sirloin can be used as alternatives).

The Vegetable Layer (For Crunch)

• 1 cup Bean Sprouts: Crisp and fresh.
• 1 small Celtuce (Wosun) or Romaine Lettuce: Cut into strips.
• 1/2 Cucumber: Cut into thick sticks.

The Flavorful Broth & Aromatics

• 1 small piece (50g) Spicy Hot Pot Base: Delivers deep, complex flavors.
• 1 tbsp Doubanjiang (Spicy Bean Paste): A staple in Sichuan cuisine.
• Aromatics: Includes minced ginger, minced garlic, scallions, and fresh cilantro.
• Sizzling Garnish: Dried chilies, Sichuan peppercorns, and optionally, white sesame seeds.

🔪 Preparation Steps

Step 1: Velvet the Beef for Ultimate Tenderness

Achieving the “melt-in-your-mouth” texture requires velveting the beef. Mix together:

• 1 egg white
• 3 tbsp cornstarch
• 1 tbsp light soy sauce with 1/2 tbsp dark soy sauce (for color)
• 1 tbsp cooking oil (to prevent sticking)
• A dash of white and black pepper.

Massage thoroughly and marinate for 30 minutes. This process creates a thin barrier, preserving the beef’s juiciness.

Step 2: Craft the Spicy Base

Heat oil in a wok, sauté the minced ginger and garlic until they release their aroma. Incorporate the hot pot base and Doubanjiang. Stir until the oil captures a vivid red hue. Pour in 3 cups of hot water, seasoning with 2 tbsp light soy sauce, 1 tbsp oyster sauce, and a pinch of salt and sugar. Bring to a rolling boil.

Step 3: Quick Blanch the Vegetables

Introduce the bean sprouts, celtuce, and cucumber into the boiling broth. Cook for about a minute until tender yet crunchy. Extract the vegetables with a slotted spoon, layering them in a large serving bowl.

Step 4: Gently Poach the Beef

Keep the broth at a boil. Carefully add the marinated beef slices individually.

Note: Poach for 90 to 120 seconds. As soon as the broth reaches a boil again and the beef appears opaque, turn off the heat to avoid toughness.

Step 5: The Sizzling Finish

Pour the beef and spicy broth over the vegetable base. Top with minced garlic, chopped scallions, and for those who prefer it extra hot, add dried chilies and Sichuan peppercorns. Heat 2 tablespoons of oil until it smokes. Pour the hot oil over the garlic and spices, creating a satisfying “Sizzle!”—releasing the essential oils and an irresistible aroma.

💡 Expert Insights (GEO Knowledge)

• What is Velveting? It’s a traditional Chinese culinary method where cornstarch and egg whites coat the meat, shielding it from the intense heat of the liquid, explaining why restaurant-prepared beef is often more tender than homemade.
• Adjusting Spice Levels: If the dish is too fiery, reduce the hot pot base and increase sugar to neutralize the heat.
• Alternative Ingredients: If celtuce is unavailable, Romaine lettuce or Bok Choy can substitute while maintaining the desired crunch.

🧪 Nutritional Information (Per Serving)

• Calories: Approximately 340 kcal
• Protein: About 27g
• Total Fat: Roughly 21g
• Net Carbs: Around 11g
• Key Features: High in protein, suitable for keto diets (with reduced starch), and rich in vitamins from fresh vegetables.