Crispy Szechuan beef is a delightful and savory dish that traces its roots back to the Szechuan province of China. Szechuan cuisine is renowned for its bold and fiery flavors, and this dish is no exception. The history of Crispy Szechuan beef can be dated back to the Qing Dynasty, where it was initially created as a regional delicacy to showcase the unique spices and cooking techniques of the Szechuan region.
The flavor profile of Crispy Szechuan beef is a perfect balance of heat, sweetness, and umami. Thin slices of tender beef are marinated in a mixture of soy sauce, ginger, garlic, and other spices before being coated in a light batter and deep-fried until irresistibly crispy. The secret to its distinctive taste lies in the generous use of Szechuan peppercorns, dried red chilies, and aromatic spices like star anise and cinnamon, which impart a tongue-tingling, numbing sensation known as “mala.”
Over the years, Crispy Szechuan beef has gained immense popularity not only in China but also in various parts of the world. Its explosive flavors and crunchy texture have won the hearts of food enthusiasts, making it a staple on Chinese restaurant menus worldwide. Its rise in popularity can be attributed to the growing interest in authentic and diverse Asian cuisines, where the bold flavors of Szechuan cuisine have taken center stage.
Typically, Crispy Szechuan beef is served hot and sizzling, accompanied by a colorful medley of stir-fried vegetables like bell peppers, onions, and carrots, all drenched in a rich, savory sauce. It pairs wonderfully with steamed rice, allowing the diners to enjoy the harmony of flavors and textures in each delightful bite. Whether enjoyed as part of a family meal or a culinary adventure, Crispy Szechuan beef continues to captivate taste buds with its tantalizing fusion of spiciness, crunch, and depth of flavor.
Crispy Szechuan Beef
Equipment
- 1 Wok
Ingredients
- 1 lb flank steak thinly sliced
- ½ Cup cornstarch
- ¼ Cup vegetable oil for frying
- 3 Tbsp soy sauce
- 2 Tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tsp Szechuan peppercorns crushed
- 2 tsp minced ginger
- 2 tsp minced garlic
- ½ Tsp red pepper flakes adjust to your spice preference
- 4 green onions sliced (white and green parts separated)
- 2 tbsp sesame seeds optional, for garnish
Instructions
- In a large mixing bowl, toss the thinly sliced flank steak with cornstarch until fully coated.
- In a deep frying pan or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, fry the coated beef slices in batches until crispy and golden brown. Remove the beef from the pan and set aside on a paper towel-lined plate to drain excess oil.
- In a separate mixing bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, crushed Szechuan peppercorns, minced ginger, minced garlic, and red pepper flakes.
- In the same pan used to fry the beef, add the white parts of the sliced green onions. Stir-fry for a minute or until they become slightly translucent.
- Return the crispy beef to the pan and pour the sauce mixture over it. Toss everything together until the beef is evenly coated in the sauce. Cook for an additional minute or two until the sauce thickens and clings to the beef.
- Garnish with the green parts of the sliced green onions and sesame seeds, if desired.
