Sliced Beef In Chili Sauce

You're referring to one of the most popular Chinese-American dishes found in restaurants across the United States: Sliced Beef in Chili Sauce, also known as Beef in Chili Oil or Beef in Szechuan Sauce!

Let's dive into the details of this flavorful and spicy dish:

Origins:

Sliced Beef in Chili Sauce is a variation of a traditional Sichuan dish called "" (lázi jiàng niú liǔ), which originated from the Sichuan Province in southwestern China. The dish was modified to suit American tastes and became a staple in Chinese-American cuisine.

Ingredients:

Preparation:

1. Marinate the sliced beef in a mixture of soy sauce, sugar, and cornstarch for at least 30 minutes.

2. Heat a wok or large skillet over high heat. Add vegetable oil and swirl it around.

3. Add the marinated beef and stir-fry until it's browned and cooked through. Remove the beef from the wok and set it aside.

4. In the same wok, add more oil if necessary, then sauté the minced garlic and grated ginger until fragrant.

5. Add the star anise and toasted Sichuan peppercorns. Stir-fry for a few seconds.

6. Add the chili oil or Szechuan sauce and stir-fry for about 30 seconds, until the sauce is bubbly and slightly thickened.

7. Return the cooked beef to the wok and stir-fry until the beef is well coated with the chili oil sauce.

8. Add chopped scallions and a pinch of salt and sugar to taste.

9. Serve the Sliced Beef in Chili Sauce hot, garnished with additional scallions and chili peppers if desired.

Variations:

Some restaurants may modify the recipe to suit their taste or regional preferences. You might encounter variations with different levels of spiciness, sweetness, or texture.

Tips and Fun Facts:

Now that you've learned more about Sliced Beef in Chili Sauce, go ahead and order it at your next visit to a Chinese-American restaurant. Enjoy the spicy, savory, and slightly sweet flavors of this popular dish!