Description
Sichuan-Style Crispy Chili Beef is a bold and flavorful dish featuring crispy fried beef strips tossed in a spicy, aromatic Sichuan sauce. This authentic Chinese recipe is perfect for spice lovers.
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 1/2 cup cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/2 cup vegetable oil (for frying)
- 2 tablespoons Sichuan peppercorns
- 6-8 dried red chili peppers
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
- Chopped scallions and sesame seeds for garnish
Instructions
- Thinly slice the flank steak and pat dry with paper towels.
- In a bowl, mix the beef with cornstarch, baking soda, salt, white pepper, soy sauce, and Shaoxing wine. Let marinate for 30 minutes.
- Heat oil in a wok to 350°F (175°C). Fry the beef in batches until golden and crispy, about 2 minutes per batch. Remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C) and fry the beef again for 30 seconds for extra crispiness. Set aside.
- In a separate pan, toast the Sichuan peppercorns until fragrant, then crush them lightly.
- Heat 1 tablespoon oil in a wok and stir-fry dried chili peppers, garlic, and ginger until aromatic.
- Add soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch slurry. Stir well until the sauce thickens.
- Add the crispy beef and toss to coat evenly.
- Drizzle with sesame oil and garnish with scallions and sesame seeds.
- Serve immediately with steamed rice or noodles.
Notes
- For extra crispiness, ensure the beef is dry before coating with cornstarch.
- Adjust the spice level by adding more or fewer dried chili peppers.
- Use carbon steel or cast iron wok for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg