Craving a hardcore Chinese dish with bold flavour and heat? This Sichuan Poached Beef also or known by the chinese name Shui Zhu Niu Rou delivers a numbingly spicy broth loaded with Sichuan peppercorns, chili bean paste, and dried chili peppers. A very popular dish from the Sichuan province, it features succulent beef slices poached in a hot spicy broth, served over a bed of vegetables like Napa cabbage and oyster mushrooms, then topped with raw garlic, coriander, and generous amounts of hot oil for that signature numbing spiciness. This authentic type of Sichuan cuisine is best enjoyed in a giant bowl with steamed rice, bean sprouts, or Chinese broccoli. Whether you're recreating a favourite from a Sichuan restaurant or making it for the first time, thin slicing, proper marinating, and quick poaching give you the best beef texture. From the first step to the finished dish, it’s all about bold flavours and that final thin layer of spicy oil poured over the top of the beef.