Comments on: Sichuan Boiled Beef (水煮牛肉)

By: Maggie Zhu

Maggie Zhu — Mon, 28 Apr 2025 15:48:46 +0000

In reply to Dan. Oops! Thanks for letting me know. Just fixed it.

By: Dan

Dan — Sun, 27 Apr 2025 14:52:20 +0000

Typo in instructions:

Prepare the “fish” fillets -> Prepare the beef

By: AliceK

AliceK — Fri, 21 Feb 2025 00:01:39 +0000

This was excellent! But, Maggie, I have to tell you, we are not Sichuan. My husband can’t eat very spicy things. I reduced the doubanjiang to one tablespoon, and the chilis in the spice mixture to only about 5 chilis, deseeded. But it was still very good. I used bok choy as the green vegetable.

By: LucieM

LucieM — Mon, 19 Jun 2023 15:18:32 +0000

I’ve made this recipe numerous times & it’s like I’ve had authentic Chinese delivery. So delicious! Thank you!

By: Pete

Pete — Sun, 11 Apr 2021 01:30:32 +0000

This is fantastic, my new favourite. I had trouble tracking it down as I was looking for “Boiled Beef.” Anyway, got there in the end and loved it. Will definitely be making it again.

By: Lucie Marcq

Lucie Marcq — Mon, 11 May 2020 17:23:51 +0000

I was sceptical at the thought of boiling beef but the cornstarch made it into a thick sauce & pieces were not in for long. I loved this recipe! It was delicious – a total keeper! Thank you!

By: Marija

Marija — Sun, 19 Apr 2020 17:52:05 +0000

“The numbingly spicy silky beef is so addictively delicious that you cannot stop eating” – absolutely true. We literally couldn’t stop eating, the two of us polished this off in one sitting. The beef was silky and soft, and the spices just right… Fail-safe recipe, as far as I’m concerned.

By: Maggie

Maggie — Tue, 23 Feb 2016 05:35:49 +0000

In reply to Nancy | Plus Ate Six. This is one of my favorite Szechuan recipes! I wish more people can try this out. Most people here never heard of this. Me too, love the numbing chili sauce :)

By: Nancy | Plus Ate Six

Nancy | Plus Ate Six — Mon, 22 Feb 2016 08:01:07 +0000

My mouth is watering just reading though the recipe – Szechuan is one of our favourite cuisines and I love the numbing chilli sauce.

By: Maggie

Maggie — Tue, 08 Sep 2015 21:31:14 +0000

In reply to Marion.

Hi Marion, the ingredients of the Sichuan mala sauce sounds about right. I never tried the brand, so I’m not sure you can replace doubanjiang with it. If the sauce is the authentic type, it should be quite thick (some of them are close to paste), rich and spicy. In this case, you should able to use it to replace chili pepper and doubanjiang. You can still follow the recipe by adding green onion, garlic and Sichuan peppercorn (maybe reduce the amount of peppercorn, depend on the flavor of the sauce). You might also need to add more mala sauce than 3 tablespoons, because you want a very flavorful broth. It’s very difficult for me to determine how much sauce you should add. But you can always add more after tasting the broth. The broth should be quite salty, spicy and have a nutty numbing flavor (It’s not for drinking).
I hope this is helpful. And let me know how the dish turns out 🙂