4-Ingredient Sichuan Crispy Beef
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 lbs (450 g) flank steak (or skirt steak, sliced to 1/4-inch pieces again the grain)
- 3/4 teaspoon salt
- 1 tablespoon vegetable oil
- 4 tablespoons cornstarch
Combine beef, salt and oil in a large bowl. Gently mix by hand until all the beef slices are coated with oil. Marinate for 5 to 10 minutes.
Add cornstarch one tablespoon at a time. Mix to coat the beef. It’s OK if the beef is not evenly coated.
Heat oil in a large nonstick pan over medium-high heat until hot. Carefully spread the beef slices with minimum overlapping. You might need to cook the beef in two batches depending on the size of your pan. Cook until the bottom turns golden and crispy. Flip the slices to fry the other side, until golden brown and crispy. Transfer beef to a large plate.
Remove the pan from the stove. Use a few layers of paper towels attached to the front of a pair of tongs to remove the oil. Alternatively, you can carefully pour the oil into a ceramic bowl. Return the pan back to the stove.
Return the beef, pour in the spicy chili crisp, and add the green onion. Stir and cook until the beef is evenly coated with the chili oil. Transfer to large plate.
Garnish with sesame seeds, if using. Serve hot over steamed rice and vegetables.
Serving: 1bowl | Calories: 543kcal | Carbohydrates: 10.6g | Protein: 73.3g | Fat: 20.6g | Cholesterol: 207.5mg | Sodium: 942.1mg | Sugar: 2.2g