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Stir-Fried Chili-Garlic Beef
For this stir-fry, we like to use either beef sirloin tips (also called sirloin flap meat) or flat iron steak. No matter which cut you choose, it’s important to thinly slice the beef against the grain. This helps make the meat more tender because the muscle fibers are shortened instead of long and stringy. Use an electric spice grinder to pulverize the Sichuan peppercorns to a powder. Serve the stir-fry with plenty of steamed rice.
4
Servings
Tip
Don’t use regular soy sauce. The chili-garlic sauce also contains a good dose of sodium—combined with regular soy, the stir-fry may wind up too salty.
30 minutes
Ingredients
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1
pound beef sirloin tips or flat iron steak, trimmed
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4
tablespoons low-sodium soy sauce, divided
Directions
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01Cut the beef with the grain into 2-inch pieces, then thinly slice each piece against the grain. In a medium bowl, stir together the beef, 1 tablespoon of soy sauce and the Sichuan pepper. In a small bowl, stir together the remaining 3 tablespoons soy sauce, 4 tablespoons of neutral oil, chili-garlic sauce, garlic, vinegar, sesame oil and sugar.
This dish was fantastic. Served it with buttered basmati rice using the pasta method. I used Huy Fong chili garlic sauce and the dish turned out great!