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Milk Street Recipe

Stir-Fried Chili-Garlic Beef

30 minutes

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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.




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

A J M.

This dish was fantastic. Served it with buttered basmati rice using the pasta method. I used Huy Fong chili garlic sauce and the dish turned out great!

Zbigniew G.

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Tricia S.

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Molly P.

This meal is outstanding!! Easy to make and very flavorful without being too spicy.

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