Hot Boiled Beef

The people lives in west china tends to be hearty rather than delicate and is renowned for highly spiced foods. Especially meals containing chillies. This recipe is for west china.
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Serves Serves :


  • 500g rump steak, cut into paper thin slices
  • 8 lettuce leaves, diced
  • 1/2 teaspoon ground szechuan pepper
  • 1 clove garlic finely chopped
  • For the sauce:
  • 2 tablespoons peanut oil
  • 4 dried red chillies, crushed
  • 1 teaspoon ground szechuan pepper
  • 1 tablespoon fermented black beans
  • 4 spring onions, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 cm piece fresh root ginger, peeled and finely chopped
  • 1 tablespoon hot bean paste
  • 125 ml (4 fl oz) 1/2 cup water

Hot Boiled Beef


  1. To make the sauce, in a wok, heat oil and briskly fry chillies and pepper for 30 seconds, then add black beans and cook for a further 30 seconds. Add spring onions, garlic, ginger and bean paste, and continue to fry for 5-6 minutes. Stir in water and bring to the boil, then remove from the heat.

  2. To prepare the beef, bring a large saucepan of water to a rapid boil. Add beef and boil for 2 minutes until it just changes colour. Drain well re heat sauce in the wok, add beef, stir for 3 minutes, then add the lettuce. Serve immediately sprinkled with szechuan pepper and finely chopped garlic.