This Crispy Sichuan Chili Beef is packed with flavor and just the right amount of heat! Tender pieces of beef are coated in crispy batter and tossed in a spicy, peppery sauce that will tickle your taste buds.
If you love a little kick in your meal, this is for you! I enjoy serving this with rice to balance out the spice—trust me, you’ll want to savor every bite! 🌶️😋
Key Ingredients & Substitutions
Beef: Beef sirloin or flank steak works best for this dish. These cuts are tender when fried, but you can use chicken or tofu for a variation.
Shaoing wine: If you can’t find Shaoxing wine, dry sherry makes a good substitute. You can also use rice vinegar, but it might change the flavor profile slightly.
Sichuan peppercorns: These give the dish its unique numbing heat. If they are unavailable, black pepper or even red pepper flakes can provide some peppery flavor, though the taste will differ.
Doubanjiang: This is a fermented bean paste that adds depth to the flavor. If you need a quick alternative, a mix of chili paste and soy sauce can work in a pinch, but try to find the real deal if you can!
How Do I Ensure My Beef is Crispy?
Achieving perfectly crispy beef relies on proper frying technique and a good batter. Here’s how to nail it:
- Marinate the beef first to enhance flavor and tenderness.
- Use cold water for the batter. It helps create a light, crispy texture.
- Make sure the oil is hot enough! If it’s not, the beef will absorb the oil and become greasy. Aim for 350°F (175°C).
- Don’t overcrowd the pan while frying; fry in smaller batches for even cooking.
- After frying, drain the beef on paper towels to remove excess oil, keeping it crispy.
How to Make Crispy Sichuan Chili Beef
Ingredients You’ll Need:
For the Beef:
- 1 lb (450g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
For the Batter:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/2 cup cold water
For the Sauce:
- Vegetable oil, for deep frying
- 3-4 dried red chilies, broken into pieces (adjust to taste)
- 1 tbsp Sichuan peppercorns
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2 scallions, chopped (white and green parts separated)
- 1 tbsp doubanjiang (Sichuan chili bean paste)
- 1 tbsp soy sauce (for sauce)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 cup water or beef broth
- 1 tsp sesame oil
How Much Time Will You Need?
This recipe will take about 30-35 minutes total. You’ll need about 15-20 minutes for marinating the beef and preparing the batter, and around 15 minutes for frying and making the sauce. It’s a quick yet delicious dish that’s perfect for dinner!
Step-by-Step Instructions:
1. Marinate the Beef:
In a mixing bowl, combine the sliced beef with 2 tablespoons of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Mix everything well and let it marinate for about 15-20 minutes. This step tenderizes the meat and adds flavor.
2. Prepare the Batter:
While the beef is marinating, in a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, and cold water until you have a smooth batter. This batter will give the beef that delightful crispy coating!
3. Heat the Oil:
In a deep pan or wok, heat vegetable oil to 350°F (175°C) for frying. It’s important that the oil is hot enough to ensure the beef becomes crispy and doesn’t absorb too much oil.
4. Fry the Beef:
Dip the marinated beef slices in the prepared batter, making sure they are fully coated. Carefully drop the batter-coated beef into the hot oil, frying in batches. Fry them for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the beef and drain it on paper towels.
5. Toast the Sichuan Peppercorns:
In a separate wok or large skillet, dry toast the Sichuan peppercorns on medium heat until they become fragrant—about 1-2 minutes. Then, crush them lightly using a mortar and pestle or a spice grinder. This will release their aromatic oils.
6. Make the Sauce:
Remove any excess oil from the wok, leaving about 1 tablespoon. Add the dried red chilies, minced garlic, ginger, and the white parts of the chopped scallions. Stir-fry these ingredients on medium heat for about 1-2 minutes until they become aromatic.
7. Combine Everything:
Add the doubanjiang and stir-fry for another 30 seconds to enhance the flavor. Then, pour in the soy sauce, rice vinegar, sugar, water or beef broth, and the crushed Sichuan peppercorns. Bring the mixture to a simmer.
8. Toss the Beef:
Gently toss the crispy fried beef into the simmering sauce, making sure each piece is evenly coated. Stir in 1 teaspoon of sesame oil and add the green parts of the chopped scallions for freshness.
9. Serve:
Your Crispy Sichuan Chili Beef is now ready! Serve it hot alongside steamed rice, and enjoy the exciting mix of crispy, spicy, and nutty flavors!
FAQ
Can I Use Different Cuts of Beef?
Absolutely! While sirloin or flank steak is ideal due to its tenderness, you can also use cuts like ribeye or even chicken for a variation. Just ensure the pieces are thinly sliced for the best texture.
What If I Don’t Have Sichuan Peppercorns?
If you can’t find Sichuan peppercorns, you can substitute with black pepper or crushed red pepper flakes. While the flavor will be different, it will still provide a nice kick. For a traditional taste, try to find Sichuan peppercorns when possible.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, quickly stir-fry on medium heat until warmed through. Be aware that the crispy texture may soften upon reheating, but it will still be delicious!
Can I Make This Dish Less Spicy?
Yes! To reduce the heat, you can cut back on the number of dried red chilies and Sichuan peppercorns used in the sauce. Additionally, serve it with a side of cooling cucumber salad or yogurt to balance the flavors.
