Marinade 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
Stir fry 1/3 cup vegetable oil
1/4 cup Lao Gan Ma Spicy Chili Crisp
4 green onion , coarsely chopped
Toasted sesame seeds for garnish (Optional)
Instructions
Instructions
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.
Originally Submitted
9/16/2020
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