Shuizhu niurou, or Shuizhu beef. Always a favorite, this Sichuan dish simmers marinated beef in a chili bean paste-based broth before topping it off with a heaping quantity of chili oil.

This traditional Sichuan recipe was taught to us by the Sichuan chefs at our buddy Adam's restaurant in Beijing. A special thanks to Adam for being a guest cook and narrator!

As always, the detailed written recipe's over here on /r/cooking:

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And the recipe card for use in the kitchen's over here:

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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)

We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last ten years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

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