20-Min Chili Crisp Beef & Tendon Bowl
Tender beef slices and tendon in a punchy, garlicky chili oil sauce that tastes like restaurant Sichuan without the wait. One skillet, no dried chilies—just heat and umami.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 3 tbsp chili crisp (or chili oil with flakes)
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 4 oz beef tendon, pre-cooked and sliced thin (or 4 oz beef tripe)
- 6 oz beef sirloin or flank, thinly sliced (2 mm or thinner)
- 2 whole scallion (white + light green parts, sliced)
- 1 tsp Sichuan peppercorns or sesame seeds (optional topper)
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over high heat until it shimmers, about 1 minute.
- 2
Add garlic (3 cloves, minced) and stir for 20 seconds until fragrant, then add the beef slices.
- 3
Sear beef without stirring for 1 minute, then stir and cook another 30 seconds until mostly opaque.
- 4
Add pre-cooked beef tendon slices and toss to warm through, about 1 minute.
- 5
Pour chili crisp, soy sauce, and vinegar over everything; toss and cook for 30 seconds until glossy.
- 6
Transfer to a bowl or plate, top with scallion slices and Sichuan peppercorns. Serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- knife and cutting board
- measuring spoons
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