Water Beef Recipe

Partially freeze the beef for 20–30 minutes until slightly firm—this makes very thin slicing easier. Using a sharp knife, slice the beef across the grain into 1/16–1/8-inch slices. Arrange slices in a single layer on a plate and refrigerate until ready.

Peel and smash 6 garlic cloves. Thinly slice 1 inch of ginger. Separate scallion whites and greens; thinly slice the whites and reserve the greens for garnish. Rinse and spin-dry the mixed greens.

In a medium stockpot, add 6 cups beef (or chicken) stock and 2 cups water. Add smashed garlic, sliced ginger, 1 tsp whole white peppercorns, 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tsp salt and 1 tsp sugar.

Bring the liquid to a gentle simmer over medium heat. Reduce heat to low and poach gently, uncovered, for 12–15 minutes to let aromatics infuse. Taste and adjust seasoning—add up to 1/2 tsp more salt if needed.

While the broth simmers, heat 3 tbsp vegetable oil in a small saucepan over medium heat until hot but not smoking. Add 2 tsp dried red chili flakes and 4 minced garlic cloves. Fry briefly (30–40 seconds) until fragrant and the garlic turns just golden—be careful not to burn.

Remove from heat and stir in 2 tbsp chili oil and 1 tsp toasted sesame oil. Set aside to cool slightly.

Divide the mixed greens among 4 shallow bowls (about 1.25 oz each). Sprinkle the scallion whites evenly over the greens.

Bring the broth to poaching temperature

Return broth to a gentle simmer and then lower to maintain a steady poach: the surface should show small bubbles but not a rolling boil. The ideal poaching temperature is about 170–180°F (75–82°C).

Working with one bowl at a time, lift a few slices of chilled beef, fan them slightly and submerge into the poaching broth for 20–40 seconds depending on slice thickness. The beef should change color and remain tender (rare to medium-rare). Use a spider or slotted spoon to transfer the poached beef directly on top of the greens in each bowl.

Ladle the hot garlic-chili broth over the bowls, enough to just cover the greens and beef (about 1 1/2 cups broth per bowl).

Drizzle about 1/2 tbsp of the prepared chili-garlic oil over each bowl (adjust to taste). Add 1 tsp light soy sauce, 1/4 tsp rice vinegar per bowl (or divide from the seasoning finish), and a small pinch of sugar if desired to balance.

Garnish each portion with reserved scallion greens, chopped cilantro, toasted sesame seeds and a lime wedge. Finish with a light grind of black pepper.

Serve immediately while broth and beef are hot. Allow diners to squeeze lime to taste.