Stir-Fried Chili-Garlic Beef | Christopher Kimball’s Milk Street

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Milk Street Recipe

Stir-Fried Chili-Garlic Beef

30 minutes

Stir-Fried Chili-Garlic Beef

For this stir-fry, we like to use either beef sirloin tips (also called sirloin flap meat) or flat iron steak. No matter which cut you choose, it’s important to thinly slice the beef against the grain. This helps make the meat more tender because the muscle fibers are shortened instead of long and stringy. Use an electric spice grinder to pulverize the Sichuan peppercorns to a powder. Serve the stir-fry with plenty of steamed rice.

4

Servings

Tip

Don’t use regular soy sauce. The chili-garlic sauce also contains a good dose of sodium—combined with regular soy, the stir-fry may wind up too salty.

30 minutes

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