Sichuan-Style Crispy Chilli Beef
85% authentic · Sichuan Chinese
A spicier, more complex take on crispy chilli beef, incorporating Sichuan peppercorns for a numbing heat and a richer sauce base.
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Ingredients
- Beef sirloin or flank steak400g
- Cornstarch100g
- Soy sauce3 tbsp
- Shaoxing wine1 tbsp
- Chilli bean paste (Doubanjiang)2 tbsp
- Sichuan peppercorns1 tsp, ground
- Garlic3 cloves, minced
- Ginger1 tbsp, grated
- Dried Sichuan chillies8-12, cut into pieces
- Spring onions3, chopped
- Vegetable oil for frying500ml
- Sugar1.5 tbsp
- Black vinegar1 tbsp
- Saltto taste
- Black pepperto taste
- Water3 tbsp
Steps
- 1
Slice beef thinly against the grain. Marinate with 1 tbsp soy sauce, Shaoxing wine, salt, and pepper for 15 minutes.
- 2
Coat the marinated beef evenly with cornstarch.
- 3
Heat vegetable oil in a wok over medium-high heat. Fry beef in batches until golden and crispy. Drain on paper towels.
- 4
Drain oil, leaving 1 tbsp. Add minced garlic, grated ginger, dried Sichuan chillies, and ground Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
- 5
Add chilli bean paste and stir-fry for 1 minute.
- 6
In a small bowl, whisk together remaining soy sauce, black vinegar, sugar, and 3 tbsp water.
- 7
Pour sauce into the wok, simmer until slightly thickened.
- 8
Return crispy beef to the wok, toss to coat. Stir in most of the spring onions.
- 9
Serve immediately, garnished with remaining spring onions and extra chillies.
