Sichuan Chili Oil Ground Beef with Crispy Rice
Ingredients
- 1 poundground beef
- ·white rice
- 2 tablespoonvegetable oil
- 4 clovesgarlic
- ·ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonchili oil
- ·scallion
- ½ teaspoonsesame seeds
Prep
- 01
Mince 4 cloves garlic
- 02
Mince 1 tablespoon fresh ginger
- 03
Slice 2 scallions on a bias
Method
- 01
Cook 1 cup white rice according to package directions and set aside.
- 02
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
- 03
Add the minced garlic and ginger to the pan and cook for 30 seconds until fragrant.
- 04
Stir in 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 2 tablespoons chili oil. Cook for 1 minute to combine.
- 05
Divide cooked rice among bowls and top with the ground beef mixture. Garnish with sliced scallions and 1/2 teaspoon sesame seeds.
Spice Tips
This recipe is mildly spiced from the chili oil. For more heat, increase the chili oil to 3 tablespoons or add a pinch of Sichuan peppercorns for a tingling sensation. For brightness, squeeze fresh lime juice over the finished bowls or stir in extra vinegar to taste.
Chili oil adds heat and flavor in one ingredient—look for it in the international aisle or near the Asian groceries. If you don't have it, substitute with 1 tablespoon of sesame oil mixed with a pinch of cayenne pepper.