Easy Crispy Sichuan Chili Beef Recipe

Key Ingredients & Substitutions

Flank Steak or Sirloin: Both cuts work great for this dish! Flank steak is a bit leaner, while sirloin is more tender. If you’re looking for a budget-friendly option, you can substitute with chuck steak or even chicken for those who prefer poultry.

Shao Xing Wine: This Chinese rice wine adds depth to the flavor. If you don’t have it, dry sherry or an equal amount of water mixed with a splash of vinegar can be fine substitutes.

Cornstarch: It’s essential for that crispy coating. You can use all-purpose flour instead, but it won’t be quite as crunchy. Tapioca starch works well too if you have it on hand!

Dried Red Chilies: Adjust the spice level to your taste! If you want milder heat, use a sprinkle of red pepper flakes instead. For more kick, fresh or ground chili can be added.

Black Vinegar: This gives a unique flavor. If you can’t find it, substitute with rice vinegar, but keep in mind the taste will be slightly different.

How Do You Get That Perfect Crispy Texture?

Achieving crispy beef is all about preparation and technique. Here’s how to nail that texture:

• Marinate the beef well. The soy sauce and cornstarch mixture not only flavors but also tenderizes the meat.
• Coat generously! When dusting the marinated beef in cornstarch, make sure each piece is well-coated for optimal crunch.
• Heat the oil to the right temperature (350°F/175°C). If it’s too cool, the beef will absorb oil and be soggy.
• Fry in batches, avoid overcrowding the pan. This ensures even cooking and crisping, giving each piece its own space.
• Don’t skip draining on paper towels! This helps remove excess oil, keeping your beef crispy.

Easy Crispy Sichuan Chili Beef

Ingredients You’ll Need:

For the Beef:

• 1 lb (450g) flank steak or sirloin, thinly sliced into strips
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• Oil for frying (vegetable or peanut oil)
• 1/2 cup cornstarch (for coating)

For the Sauce:

• 2-3 dried red chilies, chopped (adjust to spice preference)
• 2-3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (for color)
• 1 tablespoon Chinese black vinegar (or rice vinegar)
• 1 tablespoon chili paste or Sichuan chili bean paste (Doubanjiang)
• 1 tablespoon sugar
• 2 teaspoons sesame oil

For Garnish:

• 2-3 green onions, chopped
• 1 tablespoon toasted sesame seeds

How Much Time Will You Need?

This recipe takes about 20 minutes of preparation time and around 10-15 minutes for cooking. Just a quick 30-35 minutes in total for a delicious, spicy dish that’s ready to impress!

Step-by-Step Instructions:

1. Marinate the Beef:

In a bowl, combine the sliced beef with 2 tablespoons of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Mix everything well until the beef is coated, and let it marinate for about 15-20 minutes. This will add flavor and help tenderize the meat.

2. Prepare for Frying:

While the beef is marinating, heat oil in a deep pan or wok to 350°F (175°C) for frying. Make sure there’s enough oil so that the beef can float while frying.

3. Coat the Beef:

Once marinated, dredge the beef strips thoroughly in the 1/2 cup of cornstarch. Make sure each piece is well-coated to achieve that perfect crispiness!

4. Fry the Beef:

Fry the beef strips in batches (don’t overcrowd the pan) until they turn golden brown and crispy, which should take about 2-3 minutes. Once cooked, remove the beef and let it drain on paper towels to remove excess oil.

5. Prepare the Sauce:

After frying, discard most of the oil in the wok, leaving about 1-2 tablespoons. Lower the heat to medium and add the chopped dried red chilies, minced garlic, and minced ginger. Stir-fry these for about 30 seconds until fragrant.

6. Make It Saucy:

Add in the 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, black vinegar, chili paste, and sugar. Mix all the ingredients well and let the sauce simmer for about a minute to allow the flavors to meld.

7. Combine Beef and Sauce:

Now, add the fried beef back into the wok. Toss everything thoroughly to ensure each piece of beef is well-coated in the savory sauce.

8. Finish with Sesame Oil:

Drizzle the sesame oil over the beef and toss one more time to infuse that nutty flavor.

9. Garnish and Serve:

Transfer the crispy Sichuan chili beef to a serving bowl and garnish with chopped green onions and toasted sesame seeds. Serve it immediately alongside steamed rice or noodles for an enjoyable meal!

Enjoy the perfect balance of crispy, spicy, and savory flavors in this classic Sichuan chili beef!

FAQ: Easy Crispy Sichuan Chili Beef

Can I Use a Different Cut of Meat?

Absolutely! While flank steak and sirloin are great choices, you can also use chuck steak or even chicken if you prefer. Just make sure to slice it thinly for better frying results!

How Do I Adjust the Spice Level?

If you prefer a milder dish, reduce the amount of dried red chilies or use fewer tablespoons of chili paste. Conversely, for a spicier kick, you can add more dried chilies or include some fresh chopped chili peppers as well.

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, reheat in a hot pan to regain the crispiness or microwave until warmed through, though it may lose some crunch.

Can I Make This Dish Vegetarian?

Yes! For a vegetarian option, you can substitute the beef with tofu or tempeh. Just be sure to adjust the cooking time accordingly to ensure it’s cooked through and has a nice crispy texture.