I had a flank steak in the fridge that I originally bought to make soy mustard steak. Not sure what changed my mind, but for some reason I had crispy beef on the brain. I’ve eaten crispy beef or Szechuan beef as it’s also called many times in chinese restaurants. Thin pieces of beef (I have an obsession with small pieces of anything), fried to a somewhat chewy and crispy consistency coated in a spicy, flavorful sauce. I figured I’d try it, I mean why not? It’s usually served with carrots, but I had a bunch of bean sprouts in the fridge (I love them!), but after I was done eating, I realized that I totally forgot to add them!!!!. O well, more for later 
I suggest making your rice first. Once the rice is ready, start frying your beef. While the beef is frying, sauté your eggs and veggies for the rice. Once the beef is fried, finish your rice, and then make your sauce for the beef.
If you’re a first time rice maker and want to make it over the stove like I do instead of using a rice cooker, it’s always a little tricky to get your water to rice ratio right. It all depends on the pot you’re using, the rice, etc. If you’re rice seems dry, just sprinkle a little more water and cook until it moistens up. Too wet? Let cook a little longer uncovered. PS. If your rice comes out mushy…no big deal! It will still taste great. I touch a little more on it in the recipe below.
If you don’t have a wok (and I don’t), just grab the largest pot or sauté pan you have. One with the most surface area. We’re going to dry fry the beef, which means we’re not coating the beef or dredging it in flour or cornstarch. When you add the beef to the hot oil, it may give off a lot of water depending on how much surface area your pan has. If that’s the case, you’ll have to be patient and wait for all the water to evaporate before the beef will actually start frying. Don’t worry, the water will evaporate eventually. I think I let the beef boil in its own juices for 5-10 minutes before it actually started to fry. Oh, and another thing…take the beef out of the pot before it’s done. It will continue to cook once removed, and before you know it…you’re beef will be overly crispy and chewy! When you think to yourself, just a few more minutes…take it out! It shouldn’t take more than say 10-15 minutes. If you overcook it (and I have) it will still be very tasty! Just a bit more beef jerky-esque.
- 2 cups long-grain white rice
- 3 cups water
- pinch of salt
- peanut oil
- 3 eggs
- 1 small white onion diced
- 4 cloves garlic minced
- ½ cup carrots diced small
- ¼ cup soy sauce
- 1½ tablespoons unsalted butter
- @1.75 pounds flank steak sliced very thin and into 2 inch pieces
- @ ½ cup peanut oil for frying
- ½ tablespoon grated ginger
- 3 garlic cloves minced
- 1 tablespoon dijon mustard
- 4 teaspoons chili garlic paste (less or more as you like)
- ¼ cup rice wine or sherry
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- ¼ teaspoon ground Szechuan peppercorns (I purchased this at Williams Sonoma, but you can probably find at an asian market or a spice shop)
- ½ cup of bean sprouts (can substitute julienned carrots or red bell peppers, but you may want to sauté them with the garlic and ginger)
- First you need to rinse your rice. We want to rinse off all the excess starch. Place in a large bowl and run under cool water stirring the rice with your hand. Drain as much of water as you can without losing any rice. Repeat this process about 3 or 4 times. You’ll see that the water will be less cloudy the more you rinse it.
- Once rinsed, add the rice to a pot with a nice fitting lid. Make sure you use a large pot as the rice will triple in size. Add the 3 cups of water and pinch of salt. (There are many suggestions for your water to rice ratio, and it all depends on your pot, the rice you use, etc. I suggest you use about 1¼ to 1½ cups of water per 1 cup of raw rice. You can always add a bit more water if you need.
- Uncovered, place the rice on high heat until it comes to a rapid boil. Stir, and let it boil for a minute or 2 or until you can see the water level decrease, and craters forming at the top of the rice. Immediately place on low heat and cover tightly.
- Let simmer covered for about 20–25 minutes. Check once or twice throughout to see how it’s looking. You can add a sprinkle of water if it’s looking really dry near the end and recover. If you’re rice is looking too wet, then let it simmer uncovered for an additional few minutes to help it dry out.
- After it’s ready, fluff with a fork and turn the heat off.
- Coat a large sauté pan with peanut oil on medium heat.
- Crack the 3 eggs into a bowl and beat quickly. Add to the pan and break up quickly with chopsticks or wooden spoon. It will cook very quickly, Once cooked, remove from the pan and set aside.
- Add another touch of oil, and sauté the garlic, onion, and carrots. Once softened, add the rice back to the pan. Toss the rice and let cook about 2-3 minutes.
- Add the soy sauce and toss the rice to fully incorporate the soy sauce. The rice will be very light. If you want to add a touch more soy sauce be my guest.
- Right before you serve, add the 1½ tablespoon of butter and full incorporate. This give the rice a nice sheen, and a nice, light, buttery finish.
- Add the oil to a large sauté pan, pot, or wok over medium high heat. Once the oil get hot add the beef. You can tell when the oil is hot by placing a chop stick or end of a wooden spoon into the oil. If it starts to bubble, it’s ready.
- The beef may release a lot of water. Wait until all the water has evaporated and you will see the beef begin to dry fry. Once the frying has started, toss the beef occasionally until the beef turns a nice browned color. It will start to look as is it’s drying a bit. Don’t let the beef get too brown as it will cook a bit after you remove.
- Once the beef turns a nice browned color, remove the beef from the oil and set aside. Remove the excess oil, and leave only enough to sauté the garlic and ginger.
- Add the garlic and ginger and let sauté for a few seconds stirring so it doesn’t burn. (If you’re adding carrots or bell peppers to your crispy beef, and want them to be more cooked, add them now)
- Add the chili garlic paste and mustard and stir.
- Slowly add the soy sauce and sherry or rice wine to the mix.
- Lastly, add the brown sugar and Szechuan powder.
- Let all the ingredients come together and once it starts to simmer, add the beef back to the pan.
- Add the bean sprouts (If you want to add carrots or bell peppers here, they will be pretty raw and crispy)
- Let the beef and bean sprouts simmer in the sauce for a minute or two stirring until the beef is fully coated and heated back through. Serve over fried rice!
My mouth is literally watering. I have to make this!!
hope you enjoy it!!
This looks delish! I would never have thought of using dijon to make the crispy beef. Your recipe is on my to-make list
thanks!! it helps give the dish that little zing along with the Szechuan pepper. Let me know how you like it