Name: 4-Ingredient Sichuan Crispy Beef Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Sichuan
Ingredients: 1 lb beef flank steak, sliced into 1/4” (5 mm) pieces against the grain; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 tablespoon vegetable oil; 4 to 6 tablespoons cornstarch; 3 to 4 tablespoons vegetable oil; 1/4 cup Lao Gan Ma Spicy Chili Crisp; 4 scallions, sliced on the bias into 1” (2.5 cm) pieces

Jump to Recipe

If you’ve ever craved that addictive, tongue-tingling sensation you get at a Sichuan restaurant but thought you needed a mile-long ingredients list to bring it home, let me introduce you to my weeknight hero: 4-Ingredient Sichuan Crispy Beef. With just a handful of pantry staples and a quick marinade, this dish transforms humble flank steak into shatteringly crisp bites, drenched in chili richness and smacked with scallion freshness. It’s quick enough for a busy evening, special enough for guests, and guaranteed to become one of your go-to favorites every time you want to spice up dinner without a lot of fuss.

4-Ingredient Sichuan Crispy Beef Recipe - Recipe Image

Ingredients You’ll Need

The reality is, truly great cooking doesn’t have to be complicated. Every ingredient in this dish brings something vital—be it texture, savoriness, or that craveable crunch you love in Sichuan takeout. Here’s what you’ll need, and why each one is a must:

Beef flank steak: Slicing against the grain and thinly ensures tenderness and the perfect base for all that crispy crust.
Salt: Not just for seasoning, but it also helps the beef absorb flavors during marination.
Baking soda: This little secret keeps the beef ultra-tender, the way Chinese restaurants manage so effortlessly.
Vegetable oil: Used twice—for marinating and frying—so you get beautifully cooked, golden beef without any greasy residue.
Cornstarch: The hero of crispiness! Layers onto the beef so each piece turns fantastically crunchy in the pan.
Lao Gan Ma Spicy Chili Crisp: The legendary flavor booster with crunchy chili, bits of fermented soybean, and spicy oil that makes this dish unmistakably Sichuan.
Scallions: Sliced on the bias, they provide a punchy, zesty finish to balance out all that bold flavor.

How to Make 4-Ingredient Sichuan Crispy Beef

Step 1: Marinate the Beef

Start by placing the sliced flank steak in a medium bowl. Add the salt, baking soda, and a tablespoon of vegetable oil. Gently mix everything by hand, making sure every piece of beef gets nicely coated—your hands are your best tool here! This quick marinade not only infuses flavor but ensures ultra-tender, juicy bites after frying. Let it marinate for at least 30 minutes (don’t skip this step—it works magic!).

Step 2: Coat with Cornstarch

When it’s time to cook, sprinkle the cornstarch one tablespoon at a time over the marinated beef. Toss and mix after each addition; you want every piece cloaked in a thin, even layer. This step is crucial for creating that irresistible crispy shell, so be thorough—every nook and cranny should be dusted. It’ll look a bit powdery, but that’s exactly what you want before frying.

Step 3: Fry Until Golden and Crisp

Pour a couple of tablespoons of oil into a large skillet and set it over medium-high heat. When the oil shimmers, gently lay in the beef slices, making sure not to crowd the pan. Work in batches so each piece gets room to crisp—overlap is your enemy here! Cook the beef without stirring until the first side is gorgeously golden, about 2 to 3 minutes. Flip and cook the other side for another 1 to 2 minutes until perfectly crisp. Transfer cooked beef to a plate and repeat, adding a little oil if needed.

Step 4: Toss with Chili Crisp and Scallions

Once all the beef is fried, return it to the pan and bump the heat to medium-high. Sprinkle in the scallions and pour on the magical Lao Gan Ma Spicy Chili Crisp. Give everything a quick stir-fry so the beef gets thoroughly coated with the spicy, garlicky oil and crunchy chili bits, and the scallions just begin to wilt. This quick step turns everything sticky, spicy, and glossy with flavor. Now, you’re ready to plate up and eat!

How to Serve 4-Ingredient Sichuan Crispy Beef

Garnishes

A final flourish can make your 4-Ingredient Sichuan Crispy Beef really pop! I love showering it with more fresh scallion greens, a sprinkle of toasted sesame seeds, or even a final drizzle of chili crisp for extra heat and crunch. If you like, a squeeze of lime adds a bright, tangy note that cuts through the richness perfectly.

Side Dishes

Serve this crispy beef over a bowl of steaming jasmine rice or toss it alongside simple sautéed greens like garlic bok choy or snap peas. For an even more complete meal, try pairing with a cool cucumber salad—the refreshment is the perfect foil for the hearty, spicy beef!

Creative Ways to Present

4-Ingredient Sichuan Crispy Beef is endlessly adaptable: Pile it into lettuce cups for a fresh and fun appetizer, layer it onto steamed bao buns, or scatter over stir-fried noodles for next-level comfort food. However you serve it, this dish never fails to wow.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra (a rare occurrence in my house), transfer cooled beef into an airtight container and refrigerate for up to three days. The beef keeps its robust flavor, though the crispiness will soften slightly.

Freezing

Surprisingly, this beef freezes beautifully! Lay leftovers out on a baking sheet until solid, then transfer to freezer-safe bags or containers. It’ll last a month or two frozen and is perfect for impromptu cravings.

Reheating

For maximum crispiness, reheat 4-Ingredient Sichuan Crispy Beef in a hot oven or toss quickly in a skillet. Avoid microwaving if you can; a few minutes in a 400°F oven revives both the sizzle and crunch wonderfully.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak gives you that perfect bite and texture, you can substitute with skirt steak or thinly sliced sirloin. The key is to keep the slices thin and always cut against the grain for tenderness.

What if I can’t find Lao Gan Ma Chili Crisp?

No worries—there are plenty of chili crisp brands out there these days (look in the international aisle), or you can use homemade chili oil with a sprinkle of fried shallots and garlic for extra texture.

Is this dish very spicy?

It does have a nice kick, thanks to the chili crisp! But you’re in control—adjust the amount of chili crisp to match your spice tolerance. You can also serve it with extra chili on the side for heat lovers.

Can I make this gluten-free?

Yes! Everything in 4-Ingredient Sichuan Crispy Beef is naturally gluten-free, but be sure your chili crisp brand is too, as some may contain soy sauce with wheat.

Can I prepare the beef in advance?

You sure can! Go ahead and slice and marinate the beef up to a day in advance. When it’s time to eat, just dredge in cornstarch and fry. This is a lifesaver when entertaining or juggling a busy schedule.

Final Thoughts

There you have it—the savory, spicy, and ultra-crispy magic of 4-Ingredient Sichuan Crispy Beef, brought straight to your kitchen with simple steps and bold results. If you’ve ever wanted to recreate the flavors of your favorite Sichuan takeout with minimal fuss, I can’t encourage you enough to give this a try. Make it once and watch as it quickly earns a spot in your regular rotation!

4-Ingredient Sichuan Crispy Beef Recipe

★★★★★

5.2 from 16 reviews

Author: Noah
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This 4-Ingredient Sichuan Crispy Beef recipe delivers a perfect balance of crispy texture and spicy flavor that will leave your taste buds wanting more. With a simple marinade and quick cooking process, this dish is a delightful combination of tender beef slices coated in a spicy chili crisp sauce.

Ingredients

Scale

Marinade:

1 lb beef flank steak, sliced into 1/4” (5 mm) pieces against the grain
3/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vegetable oil

Coating and Cooking:

4 to 6 tablespoons cornstarch
3 to 4 tablespoons vegetable oil
1/4 cup Lao Gan Ma Spicy Chili Crisp
4 scallions, sliced on the bias into 1” (2.5 cm) pieces

Instructions

Marinate the Beef: In a medium bowl, combine beef, salt, baking soda, and oil. Mix until beef slices are coated. Marinate for 30 minutes.
Coat and Cook: Add cornstarch gradually to coat beef. Heat oil in a skillet, cook beef until crispy on both sides. Transfer to a plate.
Finish the Dish: Return beef to the pan, add chili crisp and scallions. Cook until coated and scallions wilt. Serve hot.