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Award-Winning Chef's Authentic Spicy Water-Boiled Beef

groups4 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 15 minsscheduleTotal: 30 minsoutdoor_grillBoiledlocal_fire_departmentSpicy
Allergens:warningSoywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:00:06
warningStay safe

Keep your fingers curled inward when using a cleaver to avoid cutting your fingers.

Slice 500g beef against the grain into 2-fen thick pieces to shorten the fibers; wash 150g Chinese garlic greens and 200g lettuce, smash the garlic greens slightly and cut them into 1.5-inch diagonal segments.

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Watch out

Never cut the beef along the grain, otherwise you will chew on long fibrous strings and ruin the texture.

Ingredients:fresh beef (500 g)Chinese garlic green (150 g)Butterhead lettuce (200 g)
Tools:cutting boardcleaver
02
Preparation
00:00:53

Marinate the 500g sliced beef with 1 egg white, 3 tbsp starch, and 0.5 tsp salt, without adding any other seasonings.

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Watch out

Only mix the beef with egg white, starch, and salt

do not add extra seasonings to avoid ruining the original flavor

Ingredients:fresh beefEgg white (1 piece)starch (3 tbsp)Salt (0.5 tsp)
03
Active Cooking
00:01:10

Add 1 tbsp cooking oil to the wok on low heat, dry-fry 30g dried chili peppers and 10g Sichuan peppercorns until fragrant, remove immediately to avoid burning; then place them on a cutting board and crush with a cleaver to make dao kou hua jiao.

local_fire_departmentlow heat
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Watch out

Use low heat and do not overcook the dried chili and peppercorns, otherwise they will burn and taste bitter, ruining the dish.

Ingredients:Cooking oil (1 tbsp)dried chili pepper (30 g)Sichuan peppercorn (10 g)
Tools:wokstrainer
04
Active Cooking
00:01:46

Heat wok with 1 tbsp cooking oil, quick-fry 200g lettuce and 150g Chinese garlic greens, season with 0.5 tsp salt and 1 tbsp cooking wine, stir-fry until 80% cooked (duan sheng) and transfer to a large serving bowl as base.

local_fire_departmenthigh heat
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Watch out

Do not overcook the vegetables

cook them until 80% done (duan sheng), otherwise they will become too mushy and lose their vibrant color

Ingredients:Cooking oil (1 tbsp)Butterhead lettuce (200 g)Chinese garlic green (150 g)Salt (0.5 tsp)cooking wine (1 tbsp)
Tools:serving bowlwok
05
Active Cooking
00:02:25
warningStay safe

Oil splatters can occur when adding paste and water to hot oil; stand back or operate sideways.

Add 2 tbsp cooking oil to the wok, sauté 15g ginger slices, 20g garlic slices, and 50g broad bean paste until fragrant and red oil appears, add 750ml water and 500ml high stock to boil, then season with 0.5 tsp white pepper powder, 1 tbsp soy sauce, 1 tbsp peppercorn oil, and 0.5 tsp chicken powder.

local_fire_departmentmedium heat
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Watch out

Stir-fry the broad bean paste constantly over medium heat to prevent burning at the bottom

watch out for oil splatters when adding water

Ingredients:Cooking oil (2 tbsp)ginger (15 g)Garlic (20 g)broad bean paste (50 g)water (750 ml)high stock (500 ml)white pepper powder (0.5 tsp)soy sauce (1 tbsp)peppercorn oil (1 tbsp)chicken powder (0.5 tsp)
Tools:wok
06
Active Cooking
00:03:10
warningStay safe

Wash your hands thoroughly after handling raw meat to prevent cross-contamination.

Turn off the heat before adding the 500g marinated beef slice by slice into the pot to prevent sticking; after cooking, add a little starch slurry to thicken, and pour the beef and soup over the prepared vegetables in the bowl.

local_fire_departmentlow to medium heat
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Watch out

Turn off or lower the heat before adding beef and place them slice by slice, otherwise the slices will clump together and cook unevenly.

Ingredients:fresh beef (500 g)
Tools:wokchopsticks
07
Active Cooking
00:04:06
warningStay safe

Wear heat-resistant gloves and stand back when handling scorching hot oil and pouring it to prevent severe burns.

Heat 3 tbsp cooking oil in the wok, sprinkle the crushed dao kou hua jiao and chili flakes over the beef in the bowl, evenly pour the scorching hot oil over the spices to release the spicy aroma, and garnish with 20g coriander and 15g green onions.

local_fire_departmenthigh heat
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Watch out

The oil is extremely hot and will cause chili flakes to sizzle violently

pour steadily to prevent oil splashes, otherwise you could get badly burned

Ingredients:Cooking oil (3 tbsp)Coriander (20 g)green onion (15 g)
Tools:wokladle

groceryAll Ingredients

fresh beef500 g
Egg white1 piece
starch3 tbsp
Salt1 tsp
Chinese garlic green150 g
Butterhead lettuce200 g
dried chili pepper30 g
Sichuan peppercorn10 g
Cooking oil6 tbsp
ginger15 g
Garlic20 g
broad bean paste50 g
water750 ml
high stock500 ml
white pepper powder0.5 tsp
soy sauce1 tbsp
peppercorn oil1 tbsp
chicken powder0.5 tsp
cooking wine1 tbsp
Coriander20 g
green onion15 g

blenderAll Tools Needed

cutting boardcleaverwokstrainerserving bowlchopsticksladle