Hulake Beef (Chili-Crusted Beef)
A fiery Sichuan-style dish where crispy burnt chili peppers meet tender beef, creating an irresistible explosion of málà (numbing spicy) flavors.
Ingredients
12 items- beef sirloin 300g
- dried chili peppers 20g
- Sichuan peppercorns 1 tbsp
- ginger 10g
- garlic 10g
- light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- cornstarch 1 tbsp
- salt 1/2 tsp
- sugar 1/2 tsp
- white pepper 1/4 tsp
- cooking oil as needed
Nutrition
Steps （6 steps）
Toss beef with 1 tbsp soy sauce, wine, salt, white pepper, cornstarch and 1 tbsp oil. Marinate for 10 minutes.
Cut dried chilies into sections, remove seeds; slice ginger and garlic. Heat wok with 2 tbsp oil until smoking.
Over medium heat, fry chilies and Sichuan peppercorns for about 30 seconds until crisp and fragrant, dark red but not burnt.
Turn to high heat, slide in beef and quickly stir-fry for about 40 seconds until surface changes color and edges start to brown.
Add remaining soy sauce and sugar, stir-fry for 20 seconds until sauce coats beef evenly.
Turn off heat, sprinkle green onions (optional), toss and serve immediately.
Tips
Slice beef against the grain; a little oil in the marinade locks in moisture. Control the chili frying temperature – medium heat gives a smoky flavor without bitterness.
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