5-Ingredient Sichuan Crispy Beef
Shatteringly crisp strips of flash-fried beef coated in a glistening, sweet and spicy sticky Sichuan chili glaze with sesame seeds.
Ingredients
- • 1 lb beef flank steak (, sliced into 1/4” (5 mm) pieces again the grain)
- • 3/4 teaspoon salt
- • 1/2 teaspoon bicarbonate of soda
- • 1 tablespoon vegetable oil
- • 4 to 6 tablespoons cornflour
- • 3 to 4 tablespoons vegetable oil
- • 1/4 cup Lao Gan Ma Spicy Chilli Crisp
- • 4 spring onions (, sliced on the bias into 1” (2.5 cm) pieces)
Preparation Steps
Combine the beef, salt, bicarbonate of soda and oil in a medium bowl. Gently mix by hand until all the beef slices are coated with oil. Marinate for 30 minutes.
When ready to cook, add cornflour one tablespoon at a time. Mix to coat the beef until all surfaces are coated.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat until shimmering. Cook in batches, spread the beef slices without overlapping. Cook until the bottom turns golden and crispy, 2 to 3 minutes. Flip the slices to fry the other side, until golden brown and crispy, another 1 to 2 minutes. (*Footnote 1) Transfer beef to a large plate. Cook the rest of the batches. Add more oil if the pan gets dry, and turn to medium heat if the pan starts to smoke too much.
Once all the beef is cooked, add it back to the pan and turn to medium-high heat. Add the chilli crisp and the spring onions. Stir and cook until the beef is evenly coated with the chilli oil and the spring onions starts to wilt, 1 to 2 minutes. Transfer everything to a large plate. Serve hot as a main dish.