Sichuan Style Crispy Chili Beef Recipe
This Sichuan Style Crispy Chili Beef Recipe is bold, spicy and full of flavor.
Ingredients
- 1 lb 450 g beef flank or sirloin, thinly sliced
- ΒΌ cup cornstarch
- 2 tablespoons vegetable oil for frying
- 3 dried red chilies
- 1 red bell pepper sliced
- 1 small onion sliced
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste like sambal oelek
- 1 teaspoon sugar
- 1 teaspoon Sichuan peppercorns toasted
- 2 green onions chopped for garnish
Instructions
Prepare the Beef
- Slice beef thinly against the grain. Pat dry with paper towels to remove moisture. This ensures crispiness.
Coat with Cornstarch
- Place sliced beef in a bowl. Toss with cornstarch until evenly coated. Shake off excess for light, crispy coating.
Heat Oil for Frying
- Add vegetable oil to a wok or skillet. Heat over medium-high until hot but not smoking.
Fry the Beef
- Fry beef in batches to avoid overcrowding. Cook for 2-3 minutes until golden and crispy. Drain on paper towels.
Toast Sichuan Peppercorns
- In a dry pan, toast Sichuan peppercorns for 1 minute. Crush slightly to release aroma. Set aside.
Stir-Fry Vegetables
- In the same wok, add garlic, ginger, dried chilies, onion and red bell pepper. Stir-fry for 2-3 minutes.
Make the Sauce
- Add soy sauce, rice vinegar, chili paste, sugar and crushed Sichuan peppercorns. Stir until combined and fragrant.
Combine Beef and Sauce
- Return crispy beef to the wok. Toss with sauce and vegetables to coat evenly. Cook 1-2 minutes.
Garnish
- Remove from heat. Sprinkle chopped green onions on top for freshness and color.
Serve
- Serve immediately with steamed rice or noodles. Enjoy hot for best flavor and texture.
Notes
- Slice beef thinly for faster cooking and crispier texture.
- Avoid overcrowding the pan during frying to maintain crispiness.
- Adjust chili paste quantity to control spiciness.
- Add vegetables like snow peas or carrots for more color and nutrition.
- Use tamari instead of soy sauce for gluten-free version.
- Toast Sichuan peppercorns lightly for a stronger, aromatic flavor.