Fiery Beef and Mushroom Skillet with Chile Crisp
Ingredients
- 1 poundground beef
- 12 ouncemushrooms
- ·yellow onion
- ·garlic
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ·ginger
- ¼ teaspooncayenne pepper
- ½ teaspoonred pepper flakes
- 1 teaspoonsesame oil
- 2 tablespoonvegetable oil
- 2 tablespoonchile crisp
- ·green onion
Prep
- 01
Slice 12 ounces mushrooms into 1/4-inch pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Grate 1 tablespoon fresh ginger.
- 05
Chop 2 green onions for garnish.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add ground beef and cook, breaking it apart with a spoon, until browned, 5–7 minutes. Drain excess fat if needed, then transfer beef to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add diced mushrooms and cook, stirring occasionally, until golden and any liquid has evaporated, 6–8 minutes. Add diced onion and cook another 2 minutes until softened.
- 03
Stir in minced garlic and grated ginger, cook for 30 seconds until fragrant.
- 04
Return beef to the skillet. Add 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/4 teaspoon cayenne, and 1/2 teaspoon red pepper flakes. Stir well to coat and heat through, about 1 minute.
- 05
Remove from heat and drizzle with 1 teaspoon sesame oil. Top with 2 tablespoons chile crisp and chopped green onion. Serve over rice or noodles.
Spice Tips
The heat here comes from cayenne and red pepper flakes in the sauce plus chile crisp on top. For milder versions, reduce or omit the cayenne. For serious spice, add another 1/4 teaspoon cayenne or use a hot chile crisp. A squeeze of fresh lime juice at the end brightens everything.
Serve over steamed jasmine rice, egg noodles, or with crusty bread to soak up the sauce. Chile crisp can be adjusted to taste—add more for extra heat, or use less if serving to those with a milder palate.