📝 About This Recipe
A staple of Szechuan-style street food, this dish features julienned flank steak double-fried to a glass-like crunch and tossed in a vibrant, sticky glaze. The heat of dried bird's eye chilies perfectly balances the numbing sensation of toasted Szechuan peppercorns and the sweetness of caramelized carrots. It is a masterclass in texture, offering a shatteringly crisp exterior that yields to a tender, savory interior.
🥗 Ingredients
The Beef & Marinade
- 1 lb Flank Steak (cut into 2-inch long thin strips against the grain)
- 1 tablespoon Shaoxing Wine (can substitute with dry sherry)
- 1 tablespoon Light Soy Sauce
- 1/4 teaspoon Baking Soda (to tenderize the fibers)
The Dredge
- 1/2 cup Cornstarch (more if needed for full coverage)
- 1 large Egg (beaten)
- 2 cups Vegetable Oil (for deep frying)
The Aromatics & Vegetables
- 2 medium Carrots (peeled and cut into matchsticks)
- 2 stalks Celery (cut into matchsticks)
- 3 cloves Garlic (minced)
- 1 inch Ginger (peeled and finely julienned)
- 8-10 pieces Dried Red Chilies (whole or snipped for more heat)
- 1 teaspoon Szechuan Peppercorns (toasted and lightly crushed)
The Spicy Glaze
- 1 tablespoon Chili Bean Sauce (Doubanjiang) (the soul of Szechuan cooking)
- 3 tablespoons Sugar (granulated or brown sugar)
- 2 tablespoons Chinkiang Black Vinegar (adds a smoky acidity)
- 1 teaspoon Sesame Oil (for finishing aroma)
👨🍳 Instructions
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1
In a medium bowl, combine the sliced beef with Shaoxing wine, soy sauce, and baking soda. Massage the liquid into the meat and let it marinate for at least 20 minutes.
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2
Prepare the sauce by whisking together the sugar, black vinegar, and chili bean sauce in a small bowl until the sugar is mostly dissolved.
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3
Add the beaten egg to the marinated beef and toss to coat. Gradually sprinkle the cornstarch over the beef, tossing vigorously until each strip is individual and heavily coated in a dry, white powder.
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4
Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). Use a thermometer to ensure accuracy.
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5
Carefully drop the beef strips into the oil in batches. Fry for 2-3 minutes until the coating is set and pale golden. Remove with a slotted spoon and drain on paper towels.
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6
Increase the heat of the oil to 400°F (200°C). Return all the beef to the wok for a 'flash fry' of 45-60 seconds. This second fry creates the signature glass-like crunch.
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7
Remove the beef and drain again. Carefully pour out all but 1 tablespoon of oil from the wok.
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8
Over medium-high heat, add the dried chilies and Szechuan peppercorns to the remaining oil. Stir-fry for 30 seconds until fragrant and the chilies darken slightly.
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9
Add the garlic, ginger, carrots, and celery. Stir-fry for 1-2 minutes until the vegetables are slightly softened but still retain a snap.
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10
Pour the sauce mixture into the wok. Let it bubble and thicken for about 30 seconds until it looks glossy and syrupy.
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11
Immediately return the crispy beef to the wok. Toss rapidly for 15-20 seconds to coat every strip in the glaze. Do not overcook or the beef will lose its crunch.
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12
Drizzle with sesame oil, give one final toss, and transfer immediately to a serving platter.
💡 Chef's Tips
For the crispiest results, ensure the beef is sliced very thin; freezing the meat for 30 minutes before cutting makes this much easier. Do not skip the double-fry method; the first fry cooks the meat, while the second fry removes residual moisture from the starch for maximum crunch. Make sure your wok is smoking hot before adding the aromatics to achieve 'wok hei' or the breath of the wok. If you prefer less heat, keep the dried chilies whole; for a fiery dish, snip them in half to release the seeds.
🍽️ Serving Suggestions
Serve immediately alongside a bowl of steaming jasmine rice to soak up the spicy glaze. Pair with a crisp, cold Lager or a slightly sweet Riesling to cut through the heat and oil. Serve with a side of smashed cucumber salad (Pai Huang Gua) for a refreshing, cooling contrast. Garnish with toasted sesame seeds and fresh scallions for extra color and texture.