This Easy Crispy Sichuan Chili Beef is packed with flavor! Tender beef strips are coated in a spicy, crunchy goodness that makes your taste buds dance. Who doesn’t love a dish that brings the heat?
When I make this, I can’t help but nibble on the crispy bits straight from the pan! Pair it with rice, and it becomes an instant favorite at the dinner table. You’ll want to make it every week! 😄
Key Ingredients & Substitutions
Beef: I recommend sirloin or flank steak for their tenderness. If you want a leaner option, chicken breast works well too. Just make sure to cut it thin!
Sichuan peppercorns: These give the dish its signature numbing heat. If you can’t find them, you can substitute with black pepper, but it won’t have the same flavor punch!
Soy Sauce: Opt for low-sodium soy sauce if you’re watching your salt intake. Honestly, I use regular soy for rich flavor, but it’s all about your preference!
Shaoxing Wine: If this is hard to find, you can swap it with dry sherry or even white wine. Just keep the amount the same for the best results.
Chili Paste or Oil: If you like it spicier, add more chili paste or oil; for milder flavors, you can skip it altogether!
How Do You Ensure Perfect Crispy Beef?
Getting that perfect crispiness is all about the coating and frying technique! Here are some easy tips to help you achieve that crunch:
- Marinate the beef long enough so it absorbs flavor without becoming mushy.
- Coat the beef strips evenly with cornstarch for that extra crunch. Shake off the excess for an even fry.
- Make sure the oil is hot enough (around 350°F/175°C). If it’s too cool, the beef will absorb oil and become greasy instead of crispy.
- Fry in batches to give each piece space to cook evenly. Overcrowding the pan can lower the oil temperature!
- Let the fried beef drain on paper towels for a minute before adding it back to the sauce; this keeps it crispy.
How to Make Easy Crispy Sichuan Chili Beef
Ingredients You’ll Need:
For the Beef:
- 1 lb (450g) beef sirloin or flank steak, sliced thinly into strips
- 2 tbsp soy sauce (for marinating)
- 1 tbsp Shaoxing wine or dry sherry (for marinating)
- 1 tsp cornstarch (for marinating)
- 1/2 cup cornstarch (for coating)
- Vegetable oil (for frying)
For the Sauce:
- 3-4 dried red chilies, sliced (adjust to taste)
- 2 tsp Sichuan peppercorns
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2 green onions, chopped (divide white and green parts)
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar or rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp chili paste or chili oil (optional, adjust for more heat)
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time for marinating and coating, and about 15-20 minutes of cooking. In under an hour, you’ll have a delicious, crispy Sichuan Chili Beef dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Beef:
In a bowl, combine the beef strips with 2 tablespoons of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Mix it well so all the beef is coated. Let this sit and marinate for at least 20 minutes. This step is crucial for flavor!
2. Coat the Beef:
Once marinated, take the beef strips and coat them evenly with the 1/2 cup of cornstarch. Make sure to shake off any excess cornstarch; you want a thin layer to achieve that perfect crunch.
3. Fry the Beef:
Heat vegetable oil in a deep pan or wok to about 350°F (175°C). Fry the beef strips in batches to avoid overcrowding the pan. Cook them until they’re golden brown and crispy, usually around 3-4 minutes. Remove the beef and let it drain on paper towels.
4. Make the Sauce:
In a clean wok or large skillet, heat 1 tablespoon of oil over medium heat. Toss in the Sichuan peppercorns and sliced dried red chilies. Stir-fry for about 30 seconds or until fragrant—this releases their beautiful flavors!
5. Add Aromatics:
Add the minced garlic, ginger, and the white parts of the green onions to the skillet. Stir-fry them until they are aromatic but careful not to burn them, which will take about a minute.
6. Create the Sauce Mixture:
In a small bowl, mix together the soy sauce, black vinegar, hoisin sauce, sugar, and optional chili paste. Pour this sauce mixture into the wok and allow it to come to a gentle simmer.
7. Combine the Beef and Sauce:
Return the crispy fried beef to the wok and toss it well to coat evenly with the sauce. Cook everything together for another minute to heat through and let the flavors mingle.
8. Finish with Sesame Oil:
Drizzle sesame oil over the beef and toss again. This adds a lovely nutty flavor that makes it even more delicious!
9. Garnish and Serve:
Remove from heat and garnish the dish with chopped green parts of the green onions and a sprinkle of toasted sesame seeds. Serve immediately alongside steamed rice or your favorite side dish.
Enjoy this spicy, crispy, and flavorful Sichuan chili beef—it’s sure to impress friends and family alike!
FAQ: Easy Crispy Sichuan Chili Beef
Can I Use Other Cuts of Beef?
Absolutely! While sirloin and flank steak are ideal for this recipe, you can also use ribeye or tenderloin for a more tender option. Just ensure they are sliced thinly for the best results.
How Can I Adjust the Spice Level?
If you prefer a milder flavor, you can reduce the number of dried red chilies and skip the optional chili paste. For more heat, add additional dried chilies or increase the amount of chili paste. Taste the sauce before adding it all to ensure it’s just right for you!
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute regular soy sauce with a gluten-free alternative like tamari. Ensure that any other sauces (like hoisin) are also gluten-free, as some brands may contain wheat.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot skillet over medium heat for the best texture, as this will help to restore some of the crispiness.
