Don’t let the term “Water-boiled Beef” mislead you. This dish, known as Shui Zhu Niu Rou, is anything but bland. It’s a tantalizing medley of silky beef bathed in a vibrant, spicy broth, resting atop a bed of crisp vegetables, and finished with a sizzling pour of fragrant hot oil.

The hallmark of this dish is the “Mala” profile—a fusion of fiery chilies and the distinctive numbing sensation from Sichuan peppercorns. Beyond its complex flavors, this dish is surprisingly economical and simpler to master at home than you might expect.

📋 Essential Ingredients for an Authentic Experience

The Star: Beef Selection

• 0.7 lbs (approximately 310g) Beef Tenderloin: Cut into paper-thin slices. Alternatives like flank steak or sirloin are also suitable.

The Crunchy Base

• 1 cup Fresh Bean Sprouts: Crisp and fresh.
• 1 small Celtuce (Wosun) or Romaine Lettuce: Sliced into strips for added texture.
• 1/2 Cucumber: Cut into thick matchsticks.

The Broth and Aromatic Core

• 50g Spicy Hot Pot Base: This ingredient is crucial for achieving the dish’s signature depth of spice.
• 1 tablespoon Doubanjiang (Spicy Bean Paste): A vital component in Sichuan cuisine.
• Aromatic Elements: Minced ginger, garlic, scallions, and cilantro to infuse the broth with layers of flavor.
• Sizzle Finish: Dried chilies, Sichuan peppercorns, and optional white sesame seeds.

🔪 Traditional Preparation

Step 1: Perfecting the Beef with Velvet Technique

Achieving that tender, restaurant-quality texture involves “velveting” the beef. In a mixing bowl, combine:

• 1 egg white
• 3 tablespoons cornstarch
• 1 tablespoon light soy sauce + 1/2 tablespoon dark soy sauce for enhanced color
• 1 tablespoon cooking oil to prevent sticking
• A dash of white and black pepper

Massage thoroughly and allow the beef to marinate for 30 minutes. This process creates a protective layer, ensuring the meat remains succulent.

Step 2: Building the Spicy Foundation

Heat oil in a wok and sauté the minced ginger and garlic until their aroma is released. Add in the hot pot base and Doubanjiang. Stir continuously until the oil adopts a rich red hue. Pour in 3 cups of hot water and season with 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, and a pinch of salt and sugar. Bring this to a vigorous boil.

Step 3: Preparing the Vegetable Layer

Introduce the bean sprouts, celtuce, and cucumber into the boiling broth. Allow them to cook for about 60 seconds until just tender yet still crunchy. Use a slotted spoon to transfer them to a large serving bowl, creating the base layer.

Step 4: Poaching the Beef Gently

Maintain the broth at a boil and carefully add the marinated beef slices one by one to prevent clumping.

Critical: Poach for 90–120 seconds only. Once the broth returns to a boil and the beef turns opaque, promptly turn off the heat to avoid overcooking.

Step 5: Finishing with a Sizzle

Pour the beef and broth over the vegetables. Garnish with minced garlic, scallions, and for those who crave extra heat, dried chilies and Sichuan peppercorns. Heat 2 tablespoons of oil until it reaches a smoking point. Drizzle this over the garlic and spices, creating a dramatic *“Sizzle!*” that unlocks the dish’s aromatic potential.

💡 Culinary Insights

• Understanding Velveting: This traditional Chinese method uses cornstarch and egg whites to shield the meat, ensuring it remains tender when exposed to high temperatures.
• Managing Spice Levels: Adjust the spiciness by reducing the hot pot base and increasing sugar to mellow the heat if necessary.
• Vegetable Alternatives: If celtuce is unavailable, consider using Romaine lettuce or Bok Choy, which both offer a satisfying crunch.

🧪 Nutritional Overview (Per Serving)

• Calories: Approximately 355 kcal
• Protein: 29g
• Total Fat: 21g
• Carbohydrates: Net 11g
• Highlights: High in protein, suitable for keto diets if starch is reduced, and enriched with vitamins from fresh vegetables.