Sure! Here’s a recipe for Sichuan-Style Crispy Chili Beef – a flavorful, spicy dish with a satisfying crunch, inspired by the bold flavors of Sichuan cuisine.
Sichuan-Style Crispy Chili Beef
Ingredients:
For the Beef:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- 1/2 tsp salt
- Oil for deep frying
For the Sauce:
- 2 tbsp Sichuan chili bean paste (Doubanjiang)
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tbsp light soy sauce
- 1 tbsp black vinegar (or rice vinegar)
- 1 tbsp sugar
- 1 tsp sesame oil
Other Ingredients:
- 10–15 dried red chilies, halved and deseeded (adjust to spice level)
- 1 tsp Sichuan peppercorns (lightly crushed)
- 2 scallions, sliced
- Optional: 1/2 red bell pepper, thinly sliced (for color and balance)
Instructions:
- Marinate the Beef:
- In a bowl, mix the sliced beef with soy sauce, Shaoxing wine, cornstarch, and salt.
- Let it marinate for 20–30 minutes.
- Deep Fry the Beef:
- Heat a few cups of oil in a deep pan or wok until hot (around 350°F / 175°C).
- Fry the beef slices in batches until golden and crispy (about 2–3 minutes per batch).
- Remove and drain on paper towels.
- Make the Sauce:
- In a small bowl, mix soy sauce, black vinegar, sugar, and sesame oil. Set aside.
- Stir-Fry:
- In a clean wok or large pan, heat 1 tbsp oil over medium heat.
- Add Sichuan peppercorns and dried chilies. Stir-fry for about 30 seconds until fragrant (be careful not to burn them).
- Add garlic, ginger, and chili bean paste. Stir-fry for 1 minute.
- Pour in the sauce mixture and let it bubble for another 30 seconds.
- Combine:
- Add the crispy beef back to the wok and toss quickly to coat evenly in the sauce.
- Add scallions and optional bell pepper. Stir for another 30 seconds.
- Serve:
- Serve hot with steamed jasmine rice or stir-fried noodles.
Would you like a spicier version or a milder adaptation?