4-Ingredient Sichuan Crispy Beef

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  450g

• Salt

  Table

  ¾ tsp or 5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Cornstarch

  4 tbsp or 31g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

• Hot Chili Sauce

  Laoganma

  ¼ cup or 60g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Sesame seeds

  Seeds, whole, dried

  5g

Directions

1. 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.
2. Add cornstarch one tablespoon at a time. Mix to coat the beef. It's OK if the beef is not evenly coated.
3. 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.
4. 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.
5. 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.
6. Garnish with sesame seeds, if using. Serve hot over steamed rice and vegetables.
7. Recipe by: Maggie Zhu (source: https://omnivorescookbook.com/sichuan-crispy-beef/)