A close cousin to Sichuan Boiled Fish, this dish applies the same dramatic “water-boiling” technique to beef. Thin slices of beef are marinated in egg white and starch to ensure extreme tenderness, then they are gently poached in a vast amount of searingly hot, chili-oil-rich broth. The broth is a deep, ominous red, infused with doubanjiang, dried chilies, and Sichuan peppercorns. The beef cooks almost instantly in this flavorful oil bath, emerging incredibly tender and succulent, having absorbed the intense málà characteristics of the liquid. It is served in a large bowl, often on a bed of lettuce or bean sprouts, and is crowned with a final layer of dried chilies and peppercorns. A final pour of sizzling oil over the top releases an unforgettable aroma and toasts the spices. The experience is one of pure sensory overload: tender meat, explosive heat, and the signature tingling numbness, making it a beloved dish for those who crave bold flavors.
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