A delicious Toothpick Spicy Beef recipe.
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Toothpick Spicy Beef
Other★★ Intermediate72min
IngredientsWhat you'll need for Toothpick Spicy Beef
| Ingredient | Amount | Notes | |
|---|---|---|---|
| Beef tenderloin or sirloin (trimmed, net weight) | 500g | ||
| Baking soda (for marinade) | 1.5g | ||
| Light soy sauce (for marinade) | 10g | ||
| Oyster sauce (for marinade) | 10g | ||
| Sugar (for marinade) | 3g | ||
| MSG (for marinade) | 2g | ||
| Black pepper powder (for marinade) | 1g | ||
| Scallion-ginger water, liquid only (for marinade) | as needed | ||
| Egg white (for marinade) | 1 | ||
| Cornstarch (for marinade) | 20g | ||
| Cooking oil (for marinade) | 30g | ||
| Toothpicks | as needed | ||
| Cooking oil (for deep-frying) | generous amount | ||
| Dried chili segments (for stir-fry seasoning) | 15g (double for spicier) | ||
| Chili powder (for stir-fry seasoning) | 80g | ||
| Garlic, minced (for stir-fry seasoning) | 6 cloves | ||
| Mala xian seasoning — essential (for stir-fry seasoning) | 20g | ||
| Sugar (for stir-fry seasoning) | 15g | ||
| Cumin seeds and powder (for stir-fry seasoning) | 10g | ||
| Thirteen-spice powder (for stir-fry seasoning) | 7g | ||
| Chicken bouillon powder (for stir-fry seasoning) | 5g | ||
| MSG (for stir-fry seasoning) | 5g | ||
| Sichuan peppercorn powder (for stir-fry seasoning) | 3g | ||
| White sesame seeds (for stir-fry seasoning) | 45g | ||
| Crushed peanuts, small pieces (for stir-fry seasoning) | 200g | ||
| Cooking oil (for stir-fry seasoning) | 300g | ||
| Light soy sauce (finishing) | 15g | ||
| Sesame oil (finishing) | 25g |
Cooking StepsHow to cook Toothpick Spicy Beef step by step
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Step 1 Detail
Slice the beef against the grain into pieces small enough to thread onto a toothpick. Marinate in four steps: add the dry marinade seasonings, then scallion-ginger water, then egg white, and finally cornstarch plus cooking oil. Mix until the meat absorbs each addition before moving to the next — the beef should feel sticky to the touch. Refrigerate for 20 minutes. Thread onto toothpicks.
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Step 2 Detail
Deep-fry the beef in plenty of oil at 180°C (test by dipping chopsticks — rapid small bubbles should form). Fry for 3 minutes. For the first 30 seconds, let the beef set before separating the pieces. Remove and drain. After frying, increase heat to high briefly to drive off moisture from the oil, then strain and reserve the oil.
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Step 4 Detail
Use 300g oil per 500g beef (about one rice bowl). With the heat off, add minced garlic and stir until fragrant, then add all the stir-fry seasonings and toast until fragrant. Turn heat to medium-low and stir-fry the seasoning mixture for about 2 minutes until the dried chili segments turn pale and golden.
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Step 5 Detail
Add the fried beef and toss to coat evenly. Add the finishing seasonings (light soy sauce and sesame oil) and mix well.
