This authentic Szechuan Hot-Fried Beef is a vibrant, spicy stir-fry that delivers a perfect balance of heat, savory depth, and texture. The beef is thinly sliced and coated in cornflour for an incredibly crispy exterior that stays crunchy even after being tossed in the sauce. Fresh chilies, aromatic garlic, and green onions provide a pungent kick, while a simple glaze of soy sauce, vinegar, and sugar rounds out the flavor profile with a hint of sweetness and acidity. It&# 226;ÂÂs a bold, restaurant-quality dish that comes together quickly, making it ideal for weeknight dinners or when you crave something with serious flavor. Serve it hot over steamed rice to soak up every drop of the spicy, savory juices.
Szechuan Hot-Fried Crispy Beef
Description
This authentic Szechuan Hot-Fried Beef is a vibrant, spicy stir-fry that delivers a perfect balance of heat, savory depth, and texture. The beef is thinly sliced and coated in cornflour for an incredibly crispy exterior that stays crunchy even after being tossed in the sauce. Fresh chilies, aromatic garlic, and green onions provide a pungent kick, while a simple glaze of soy sauce, vinegar, and sugar rounds out the flavor profile with a hint of sweetness and acidity. It is a bold, restaurant-quality dish that comes together quickly, making it ideal for weeknight dinners or when you crave something with serious flavor.Ingredients
Directions
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In a large bowl, whisk together the eggs, salt, and cornflour until smooth. Add the beef strips and toss thoroughly until every piece is evenly coated in the batter.
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Heat the vegetable oil in a wok or deep heavy-bottomed pan to 350ðF (175ðC). To test, drop a small cube of bread in; it should brown in 30 seconds.
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Carefully add the coated beef strips to the hot oil in batches to avoid overcrowding. Stir-fry or deep-fry for about 1 1/2 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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If using carrots (optional variation), deep-fry them in the same oil for 1 1/2 minutes until tender-crisp, then remove and drain on paper towels.
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Pour off most of the oil from the wok, leaving about 1 1/2 tablespoons. Return the wok to medium-high heat.
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Add the green onions, sliced chilies, and crushed garlic to the wok. Stir-fry quickly for about 30 seconds until fragrant but not burned.
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Add the sugar, soy sauce, and vinegar to the aromatics. Stir to combine and create a quick glaze.
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Return the crispy beef (and carrots, if using) to the wok. Toss vigorously over high heat for 30 seconds to coat the meat in the sauce and reheat it through.
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Serve immediately while hot and crispy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 647.8kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 7.0g35%
- Cholesterol 88.5mg30%
- Sodium 2521.2mg106%
- Total Carbohydrate 76.0g26%
- Dietary Fiber 2.7g11%
- Sugars 0.3g
- Protein 39.5g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Meat Selection:
Crispy Coating Tip:
Spice Level:
Storage:
Sauce Balance:
