Print

4-Ingredient Sichuan Crispy Beef

4-Ingredient Sichuan Crispy Beef
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

This 4-Ingredient Sichuan Crispy Beef recipe delivers a perfect balance of textures and flavors with tender, juicy beef pieces that develop a crispy, chewy crust. Tossed in rich, spicy chili crisp sauce and fresh scallions, this quick and easy stir-fry offers an addictive taste that is sure to please any craving for Sichuan-style cuisine.

Ingredients

Marinade

  • 1 lb beef flank steak, sliced into 1/4” (5 mm) pieces against the grain
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon vegetable oil

Stir Fry

  • 4 to 6 tablespoons cornstarch
  • 3 to 4 tablespoons vegetable oil
  • 1/4 cup Lao Gan Ma Spicy Chili Crisp
  • 4 scallions, sliced on the bias into 1” (2.5 cm) pieces

Instructions

  1. Marinate the beef: Combine the beef, salt, baking soda, and 1 tablespoon vegetable oil in a medium bowl. Gently mix by hand until all beef slices are evenly coated with oil. Cover and marinate for 30 minutes to tenderize and season the meat.
  2. Coat with cornstarch: After marinating, add cornstarch one tablespoon at a time to the beef. Mix thoroughly between additions until each slice is fully coated with a thin crust of cornstarch, which will help achieve the desired crispy texture.
  3. Pan-fry the beef: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Cook the beef slices in batches, ensuring they do not overlap. Fry each side until golden and crispy – approximately 2 to 3 minutes on the bottom and 1 to 2 minutes on the flip side. Transfer cooked beef to a large plate. Add more oil as needed and reduce heat to medium if the pan starts to smoke.
  4. Toss with chili crisp and scallions: Once all beef is cooked, return it to the pan and raise heat to medium-high. Add the Lao Gan Ma Spicy Chili Crisp and sliced scallions. Stir and cook for 1 to 2 minutes until the beef is evenly coated with chili oil and the scallions are slightly wilted. Transfer to a serving plate and serve hot as a main dish.

Notes

  • When frying, aim for a light golden crust with some pieces turning darker brown to achieve a balance of crispy chewy texture similar to beef jerky, while keeping the interior tender and juicy.
  • To make this dish gluten free, use a certified gluten-free chili crisp sauce.

Nutrition

Find it online: https://recipethrive.com/4-ingredient-sichuan-crispy-beef/