Sichuan-Style Ground Beef with Crispy Garlic and Scallions
Ingredients
- 1 poundground beef
- 6 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- ½ teaspoonred pepper flakes
- ½ teaspoonSichuan peppercorns
- 4 stalksscallions
- 2 tablespoonvegetable oil
- 2 cupscooked rice (for serving)
Prep
- 01
Mince 6 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 4 scallions, separating white and light green parts from darker green tops.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until no pink remains (about 5 minutes). Drain excess fat if needed.
- 02
Push the beef to the side of the skillet. Add the remaining 1 tablespoon oil to the empty space, then add minced ginger and cook for 30 seconds until fragrant.
- 03
Add minced garlic to the skillet and cook for another 30 seconds, stirring constantly to avoid burning.
- 04
Return the beef to the center and add the soy sauce, rice vinegar, sesame oil, red pepper flakes, and Sichuan peppercorns. Stir everything together and cook for 2 minutes until the sauce coats the beef and smells deeply fragrant.
- 05
Taste and adjust seasoning as needed. Serve over steamed rice, garnished with sliced scallions.
Spice Tips
Adjust heat to taste: reduce red pepper flakes to a pinch for mild, or add another 1/4 teaspoon for serious heat. A squeeze of fresh lime juice at the end brightens the bold flavors. Cilantro makes a nice garnish alternative to or alongside the scallions.
This comes together in under 20 minutes. For deeper Sichuan flavor, toast the peppercorns briefly in a dry pan before adding to the beef. Serve with steamed or fried rice, or over noodles.