Here’s a delicious Sichuan-Style Crispy Chili Beef recipe that’s spicy, crispy, and packed with flavor:
Sichuan-Style Crispy Chili Beef
Ingredients:
For the beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1/2 cup cornstarch
- 1 egg white
- 1 tbsp soy sauce
- Vegetable oil (for frying)
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (optional, for deeper color)
- 1 tbsp Chinese black vinegar (or rice vinegar)
- 1 tbsp sugar
- 1 tsp sesame oil
Other ingredients:
- 2 tbsp Sichuan peppercorns (lightly toasted and crushed)
- 6–8 dried red chilies, cut into halves (adjust to heat preference)
- 2 cloves garlic, minced
- 1-inch piece of ginger, finely sliced
- 2 green onions, sliced
- 1 small red bell pepper, thinly sliced (optional for color)
- 1 tbsp cooking oil
Instructions:
- Marinate the beef:
- In a bowl, mix the sliced beef with egg white, 1 tbsp soy sauce, and cornstarch. Stir well to coat each piece. Let it rest for 15–20 minutes.
- Prepare the sauce:
- In a small bowl, mix together soy sauces, vinegar, sugar, and sesame oil. Set aside.
- Fry the beef:
- Heat a deep pan or wok with about 2 inches of oil over medium-high heat.
- Fry the beef in batches until golden brown and crispy (2–3 minutes per batch). Drain on paper towels.
- Stir-fry the aromatics:
- Heat 1 tbsp oil in a clean wok or large skillet over medium-high heat.
- Add Sichuan peppercorns, dried chilies, garlic, ginger, and bell pepper. Stir-fry for about 30 seconds until fragrant.
- Combine and finish:
- Add the crispy beef to the wok and pour in the sauce. Toss everything together quickly to coat evenly. Cook for 1–2 more minutes until the sauce slightly thickens and clings to the beef.
- Sprinkle with green onions before serving.
Serving Suggestion:
Serve hot with steamed jasmine rice or stir-fried vegetables.
Would you like a version with less heat or vegetarian substitutions?