This Easy Crispy Sichuan Chili Beef is a delicious blend of tender beef and bold spices. It’s crispy, spicy, and oh-so-satisfying, making it a go-to for any weeknight dinner!
When I make this dish, the aroma fills my kitchen and makes my family gather around. I often serve it with rice, and trust me, it disappears fast—better grab a plate quick! 😄
Key Ingredients & Substitutions
Beef: I recommend flank steak or sirloin for a tender bite. If you prefer a leaner option, try chicken breast or tofu as great substitutes while maintaining flavor.
Soy Sauce: Use low-sodium soy sauce if you want to limit salt intake. If you’re gluten-free, coconut aminos or tamari are excellent alternatives.
Shaoxing Wine: This brings authentic flavor, but if it’s hard to find, dry sherry or even white grape juice can work in a pinch.
Dried Red Chilies: Adjust the spice by using less or substituting with crushed red pepper flakes. For milder heat, omit them altogether or use sweet paprika.
Chili Bean Paste: For a less spicy variation, you can use hoisin sauce or sriracha to keep it zingy without overwhelming heat.
How Can I Ensure My Beef is Extra Crispy?
Getting that crispy texture is key! Here are some helpful tips:
- Slice the beef thinly against the grain for tenderness and ensure maximum surface area for crispiness.
- Coat the marinated beef evenly with cornstarch or potato starch. Don’t skip this step, as it’s what makes the beef crispy when fried.
- Fry the beef in batches to avoid crowding the pan, which can lead to steaming instead of frying.
- Make sure the oil is hot enough before adding the beef. If it sizzles immediately upon contact, you’re good to go!
Following these simple tricks will help you achieve a perfectly crispy dish every time! Enjoy your cooking!
Easy Crispy Sichuan Chili Beef
Ingredients You’ll Need:
For the Beef:
- 1 lb (450g) beef flank steak or sirloin, thinly sliced into strips
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch (for marinating)
- 1/2 cup cornstarch or potato starch (for coating)
- Vegetable oil, for frying
For the Sauce and Flavoring:
- 3-4 dried red chilies, cut into small pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, chopped (separate whites and greens)
- 2 tbsp soy sauce
- 1 tbsp chili bean paste (Doubanjiang)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp water or beef broth
- Sesame seeds, for garnish
How Much Time Will You Need?
This dish takes about 15 minutes of prep time, plus about 15-20 minutes of cooking. So, you’re looking at roughly 30-35 minutes from start to finish. A quick and delicious meal that’s sure to impress!
Step-by-Step Instructions:
1. Marinate the Beef:
In a bowl, combine the beef strips with 2 tbsp of soy sauce, Shaoxing wine, and 1 tsp of cornstarch. Mix everything well and let it marinate for at least 15 minutes for the flavors to soak in.
2. Coat the Beef:
After marinating, evenly coat the beef strips with cornstarch or potato starch. This is what will give your beef that crispy texture when fried!
3. Fry the Beef:
Heat vegetable oil in a wok or deep pan over medium-high heat. Once the oil is hot, fry the coated beef strips in batches until they turn golden and crispy, about 2-3 minutes for each batch. Remove them and drain on paper towels to get rid of excess oil.
4. Prepare the Sauce:
Next, remove most of the oil from the wok, leaving about 1 tablespoon. Sauté the dried chili pieces, minced garlic, ginger, and the white parts of the green onions until fragrant, which should take around 30 seconds.
5. Create the Flavorful Sauce:
Stir in the chili bean paste, soy sauce, rice vinegar, sugar, sesame oil, and water (or beef broth). Cook everything for 1-2 minutes until the sauce thickens slightly and creates an enticing aroma.
6. Combine Beef and Sauce:
Return the crispy beef to the wok and toss it quickly so that it’s thoroughly coated with the sauce. Make sure each piece gets that lovely flavor!
7. Serve with Style:
Transfer the beef to a serving bowl and garnish with the green parts of the green onions and sesame seeds for that extra touch. Yum!
8. Enjoy Your Meal:
Serve your crispy Sichuan chili beef immediately with steamed rice or your favorite side dish and watch it disappear!
Enjoy your flavorful and crispy Sichuan chili beef! Happy cooking! 😊
FAQ – Easy Crispy Sichuan Chili Beef
Can I Use a Different Cut of Beef?
Absolutely! While flank steak and sirloin are great choices, you can also use ribeye or even ground beef for a different texture. Just ensure the beef is sliced thinly for the best results.
What if I Don’t Have Shaoxing Wine?
No problem! You can substitute it with dry sherry or even a splash of white grape juice. Both options will add a similar depth of flavor to the dish.
How Do I Store Leftovers?
Store any leftover chili beef in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet or microwave, stirring to ensure even heating.
Can I Make This Dish Less Spicy?
Yes! You can reduce the number of dried red chilies or omit the chili bean paste altogether. If you like some heat without overwhelming spice, consider using mild sriracha or sweet chili sauce instead.
