5-Ingredient Sichuan Crispy Beef

4 standard portions

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Ingredients

• 1 lb beef flank steak (, sliced into 1/4” (5 mm) pieces again the grain)
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon vegetable oil
• 4 to 6 tablespoons cornstarch
• 3 to 4 tablespoons vegetable oil
• 1/4 cup Lao Gan Ma Spicy Chili Crisp
• 4 scallions (, sliced on the bias into 1” (2.5 cm) pieces)

Method

1. Combine the beef, salt, baking soda and oil in a medium bowl. Gently mix by hand until all the beef slices are coated with oil. Marinate for 30 minutes.
2. When ready to cook, add cornstarch one tablespoon at a time. Mix to coat the beef until all surfaces are coated.
3. Heat 2 tablespoons of oil in a large skillet 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.
4. Once all the beef is cooked, add it back to the pan and turn to medium-high heat. Add the chili crisp and the scallion. Stir and cook until the beef is evenly coated with the chili oil and the scallion starts to wilt, 1 to 2 minutes. Transfer everything to a large plate. Serve hot as a main dish.