Description
Sichuan Crispy Chili Beef is a bold and flavorful dish from the Sichuan province of China. This recipe features crispy, double-fried beef coated in a spicy and numbing Sichuan sauce, made with authentic Sichuan peppercorns and chili peppers. The combination of heat, crunch, and umami flavors makes it an irresistible favorite.
Ingredients
Scale
- 500g beef (sirloin or flank), thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp Shaoxing wine (optional)
- 1 tbsp cornstarch
- 1 egg white
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch (for coating)
- 1/2 cup vegetable oil (for frying)
- 1 tbsp Sichuan peppercorns
- 4–5 dried red chili peppers, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 tbsp doubanjiang (Sichuan chili bean paste)
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/4 cup chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 2 scallions, sliced
- Sesame seeds (for garnish)
Instructions
- In a bowl, combine beef slices with soy sauce, rice vinegar, Shaoxing wine, cornstarch, and egg white. Mix well and let marinate for at least 30 minutes.
- In a separate bowl, mix all-purpose flour and cornstarch. Coat the marinated beef with this dry mixture.
- Heat vegetable oil in a wok or deep pan over medium-high heat.
- Fry the beef in batches until golden and crispy (about 3-4 minutes). Remove and drain on paper towels.
- Increase oil temperature and fry the beef a second time for extra crispiness (about 1-2 minutes). Remove and set aside.
- In a separate pan or wok, dry toast the Sichuan peppercorns until fragrant, then grind them into a coarse powder.
- In the same pan, heat 1 tbsp oil and stir-fry dried chilies, garlic, and ginger until aromatic.
- Add doubanjiang, hoisin sauce, sugar, salt, and white pepper. Stir well.
- Pour in chicken broth or water and bring to a simmer.
- Add the cornstarch slurry and stir until the sauce thickens.
- Toss the crispy beef into the sauce, coating evenly.
- Garnish with sliced scallions and sesame seeds.
- Serve immediately with steamed rice or stir-fried vegetables.
Notes
- For an authentic flavor, use Sichuan peppercorns instead of regular black pepper.
- Double-frying ensures the beef remains crispy even when coated in sauce.
- Adjust the number of dried chilies based on your spice preference.
- To make it gluten-free, use tamari instead of soy sauce and a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Sichuan, Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Sichuan Crispy Chili Beef, Chinese beef recipe, spicy beef stir-fry, crispy beef, Sichuan cuisine, authentic Chinese recipe