Spicy Grilled Beef Strips
Tender beef strips marinated in a bold, savory-sweet sauce with Sichuan peppercorns and chili, then roasted until caramelized and slightly crispy. Served over fresh lettuce with a kick of extra chili and scallions.
Story
This dish brings together the numbing heat of Sichuan peppercorns with the deep umami of soy and sweet bean sauce. The beef is sliced thin so it absorbs all that flavor during the quick marinate, then roasts until the edges get nicely charred.
Ingredients
beef sirloin or flank steak, thinly sliced against the grain
1 lb (450g)
soy sauce
2 tablespoons
Chinese sweet bean sauce (or hoisin)
1 tablespoon
chili sauce or sambal oelek
1 tablespoon
cooking wine (Shaoxing wine or dry sherry)
1 tablespoon
Sichuan peppercorn powder
1 teaspoon
freshly ground black pepper
1/2 teaspoon
salt
1/2 teaspoon
vegetable oil
1 tablespoon
butter, melted
1 tablespoon (optional, for richness)
butter lettuce or mixed greens
4-6 leaves
green onions, sliced
2 stalks
extra chili powder or crushed red pepper
to taste
Instructions
1
Season and marinate the beef
Cut the beef into thin strips, about 1/4 inch thick. In a large bowl, combine soy sauce, sweet bean sauce, chili sauce, cooking wine, Sichuan peppercorn powder, black pepper, and salt. Add the beef strips and toss until evenly coated. Let sit at room temperature for 30 minutes, or cover and refrigerate for up to 2 hours.
2
Prepare your烤盘 and oven
Preheat your oven to 350°F (180°C). Line a baking sheet with aluminum foil and lightly oil it, or use a silicone baking mat. Spread the marinated beef strips in a single layer, making sure they don't overlap too much—this lets them get crispy rather than steam.
3
Roast until caramelized
Place the baking sheet in the preheated oven. Roast for about 30 minutes, flipping the strips halfway through. The beef is done when it's darkened around the edges, slightly dried out, and has a nice caramelized look. If you like it crunchier, leave it in a few minutes longer.
4
Assemble and serve
Arrange the lettuce leaves on a serving platter or individual plates. Heap the hot grilled beef on top. Sprinkle with fresh green onions and extra chili powder or crushed red pepper if you want more heat. Serve immediately while the beef is still warm.
