Lamp Shadow Beef (Sichuan Crispy Beef)
A classic Sichuan dish featuring paper-thin beef slices that are crispy, numbing and spicy, translucent like lamp shadows. Perfect appetizer.
Ingredients
12 items- Beef hind shank 500 g
- Shaoxing wine 2 tbsp
- Ginger slices 20 g
- Scallion segments 30 g
- Salt 1 tsp
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Ground Sichuan pepper 1 tbsp
- Chili powder 2 tbsp
- Toasted white sesame seeds 1 tbsp
- Chili oil (red oil) 3 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Trim the beef hind shank and place in the freezer for about 1 hour until half-frozen, which makes slicing easier.
Remove the beef and use a sharp knife to slice across the grain as thin as possible, about 0.5 mm thick, ideally translucent.
Put the beef slices in a bowl, add Shaoxing wine, ginger, scallion, salt, soy sauce and sugar. Mix well and marinate for 15 minutes.
Arrange the marinated slices in a single layer on a baking sheet lined with parchment. Bake at 80°C (175°F) for 30 minutes, until dry and slightly curled.
Heat enough oil in a small pot over medium heat to 160°C (320°F). Turn to low and fry the dried slices for about 1 minute until crispy and golden. Drain on paper towels.
In another pan, gently heat the chili oil over low heat, add chili powder and Sichuan pepper, stir for 10 seconds until fragrant. Remove from heat.
Place the fried beef slices in a large bowl, pour the spicy oil and sesame seeds over them, toss gently to coat evenly.
Let it rest for 5 minutes for flavors to meld. Serve. The beef should be crispy, spicy, and translucent.
Tips
1. Slicing is the key; freeze partially and use a very sharp knife. 2. Low-heat drying prevents oil splatter when frying. 3. Make your own chili oil by pouring hot oil over chili and Sichuan pepper mixture. 4. Do not overheat oil to avoid burning.
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