The name *Shui Zhu Beef* literally points to “water-boiled beef,” which sounds much quieter than the bowl that lands on the table. The broth is red with chili oil, the top is covered in chopped toasted chilies and Sichuan peppercorn, and the last spoonful of hot oil wakes up the garlic and scallions in a rush of fragrance.

This version follows the order shown in the cooking video: marinate the beef first, prepare the vegetables, make the knife-cut chili, cook the broth, and finish the whole bowl with hot oil. None of the individual steps is difficult. The dish works because each one is done at the right moment.

 What Is Shui Zhu Beef?

Shui Zhu Beef, or *shui zhu niu rou*, is a Sichuan dish of thin beef slices cooked briefly in a chile-and-bean-paste broth. A layer of vegetables sits underneath, so every serving brings up some crisp greens along with the beef and broth.

“Water-boiled” does not mean bland poached beef. The meat cooks in seasoned liquid, then the finished bowl gets ground Sichuan peppercorn, chopped toasted chilies, garlic, scallions, and hot oil. That final step is where the aroma suddenly opens up.

Ingredients

For about 3–4 servings:

- 1 lb (450 g) beef, sliced thinly across the grain
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon Shaoxing wine
- 2 tablespoons ginger-scallion water
- 1 tablespoon oyster sauce
- 1 small egg
- 2 tablespoons potato starch or cornstarch
- 1 tablespoon neutral oil, for the marinade
- 2 celery stalks, cut into short pieces
- 4 garlic shoots, cut into short pieces
- 2 cups chopped romaine lettuce or similar leafy greens
- 12–15 dried red chilies
- 1 tablespoon whole red Sichuan peppercorns
- 2 tablespoons neutral oil, for stir-frying
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic, plus more for finishing
- 2 tablespoons Pixian doubanjiang
- 2 cups water
- Salt or chicken seasoning, as needed
- 1 teaspoon ground Sichuan peppercorn- 2 scallions, finely sliced
- 2–3 tablespoons hot neutral oil, for finishing

First, Give the Beef Time to Hold Onto Moisture

Slice the beef into thin pieces across the grain. Add salt, white pepper, Shaoxing wine, ginger-scallion water, and oyster sauce. Mix firmly until the liquid disappears into the meat and the slices begin to feel a little sticky.

Add the egg and mix again. Work in the starch, then finish with a small spoonful of oil. The starch forms a light coating while the oil keeps the slices from clumping together when they enter the broth.

Make the Knife-Cut Chili

Put the dried chilies and whole Sichuan peppercorns in a dry wok with just a few drops of oil. Keep the heat moderate and stir constantly. The chilies should darken slightly and smell toasted; they should not turn black.

Tip everything onto a cutting board and chop it into a rough, fragrant mixture. In Sichuan cooking this is often called *dao kou lajiao*, or knife-cut chili. It gives the finished bowl a fresher, more layered aroma than raw chili flakes alone.

For this step, a bright, citrusy peppercorn makes a noticeable difference. [RuralMala Red Sichuan Peppercorns]can be toasted whole for the knife-cut chili, then ground for the final topping.

Build the Vegetable Base

Heat a little oil in the wok. Add a few dried chilies and peppercorns, then the garlic shoots, celery, and lettuce. Stir-fry only until the vegetables lose their raw edge but still have some bite. Season lightly and spread them across the bottom of a deep serving bowl.

This vegetable layer is not filler. It catches the broth and keeps the beef from sitting in one heavy pile.

 Cook the Broth and Beef

Add fresh oil to the wok and fry the ginger and garlic until fragrant. Stir in [RuralMala Pixian Broad Bean Chili Paste] and cook until the oil turns red and the raw bean-paste smell softens. Add the water and bring it to a steady simmer. Taste before adding extra salt, since doubanjiang is already salty.

Slide the marinated beef into the broth piece by piece. Give the slices a few seconds to set before stirring gently. Once the beef changes color and is just cooked through, pour the broth and beef over the vegetables.

 The Hot-Oil Finish

Scatter ground Sichuan peppercorn, the knife-cut chili, minced garlic, and scallions over the center of the bowl. Heat 2–3 tablespoons of neutral oil until shimmering, then pour it directly over the toppings.

Listen for the sizzle. The garlic loses its raw sharpness, the chilies release their roasted aroma, and the peppercorn becomes much more vivid. Pour the oil in one controlled pass; flooding the bowl only makes the dish greasy.

A Few Things That Matter

- Keep the beef slices thin and fairly even so they finish together.
- Mix the marinade until it is absorbed instead of leaving liquid in the bowl.
- Toast the chilies over moderate heat. Burnt chili tastes bitter very quickly.
- Do not boil the beef for a long time. Thin slices need only a short cook.
- Add the final hot oil at the table or just before serving, while the toppings are still dry and fragrant.

Serve Shui Zhu Beef immediately with plain rice. The rice softens the heat, but more importantly, it catches the broth at the bottom of the bowl—which is usually the part everyone goes back for.