Pickled Chili Beef and Shredded Potato Stir-fry is a classic Sichuan home-style dish. The beef is tender and juicy, while the shredded potatoes are tangy, spicy, and crisp. A splash of pickled chili brine adds a rich, sour, and spicy depth. Stir-fried over high heat for that “wok hei” flavor—perfect with steamed rice or noodles.
🌴 Ingredients:
· 200g beef (beef tenderloin, sliced or shredded thinly against the grain)
· 2 potatoes (choose yellow-fleshed potatoes for a crispier texture)
· 6-8 pickled chilies (sliced, the soul of the tangy and spicy flavor)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 2-3 dried red chilies (for flavor, optional if you don’t want it too spicy)
· A small pinch of Sichuan peppercorns
· 1 stalk scallion (cut into sections, for garnish)
🌴 Seasonings:
· 2 tbsp pickled chili brine (about 30ml, the soul of the dish, don’t skip)
· 2 tbsp light soy sauce (about 30ml; 15ml for marinating, 15ml for stir-frying)
· 1 tbsp oyster sauce (about 15g)
· A little dark soy sauce (for color)
· 1 tbsp cooking wine (about 15ml, for marinating)
· 1 tsp cornstarch (about 5g, for marinating, locks in moisture)
· 1/2 egg white (for marinating, makes it tender)
· 1 tsp cooking oil (about 5ml, for marinating, prevents sticking)
· 1 tbsp Chinkiang vinegar (about 15ml, drizzled at the end)
· 1 tsp sugar (about 5g, to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Beef
Slice the beef thinly against the grain. Place in a bowl and add 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) cooking wine, half an egg white, 1 tsp (5g) cornstarch, and 1 tsp (5ml) cooking oil. Mix well and marinate for 15 minutes. ⚠️ Note: Cutting against the grain is key; cutting with the grain makes it tough. The egg white and cornstarch lock in moisture for a tender texture. - Prepare the Shredded Potatoes
Peel the potatoes and cut them into thin shreds. Immediately place them in cold water with a few drops of white vinegar and soak for 5 minutes to remove surface starch. Drain thoroughly. ⚠️ Note: Soaking is the key to crispy potato shreds. If you skip this step, they will stick together when stir-fried. I’ve tried skipping the soaking step before, and the potatoes turned into a sticky, mushy clump. - Stir-fry the Beef
Heat oil in a pan, add the marinated beef, and stir-fry over high heat until it changes color. Remove immediately and set aside. ⚠️ Note: Don’t overcook the beef; remove it as soon as it changes color. - Sauté the Aromatics
Leave a little oil in the pan, add the minced garlic, ginger, dried chilies, Sichuan peppercorns, and sliced pickled chilies, and stir-fry over low heat until fragrant. ⚠️ Note: The pickled chilies are the soul of this dish. Sautéing them until the tangy aroma releases makes the potatoes taste much better. - Stir-fry the Potatoes
Turn to high heat, add the drained potato shreds, and stir-fry quickly for 1-2 minutes. Add 1 tbsp (15ml) light soy sauce, 1 tbsp (15g) oyster sauce, a little dark soy sauce, 1 tsp (5g) sugar, and 2 tbsp (30ml) pickled chili brine. Stir-fry to combine. ⚠️ Note: The pickled chili brine is the soul of the tangy and spicy flavor—don’t skip it. Keep the heat high to keep the potatoes crisp. Cooking too long will make them soft and mushy. - Combine and Serve
Add the cooked beef and stir-fry over high heat for 30 seconds. Drizzle 1 tbsp (15ml) of Chinkiang vinegar around the edge of the pan. Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. ⚠️ Note: Add the vinegar at the very end to preserve its tanginess—don’t add it early. - Serve
Turn off the heat, sprinkle with scallion sections, and serve hot. The beef is tender, the potato shreds are tangy, spicy, and crispy, and the pickled chili flavor is prominent.
💡 More Delicious Recipes:
If you enjoy this tangy and spicy flavor, you should also try my [Hot and Sour Shredded Potato] for a vegetarian classic, or my [Sichuan Boiled Beef] for a numbing and fiery kick.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Always slice the beef thinly against the grain and marinate with egg white and cornstarch for tenderness. Stir-fry the beef first and add it back at the end—don’t overcook it. Soak the shredded potatoes to remove starch, or they will stick to the pan and clump together. The pickled chilies and brine are the soul—don’t skip them. Add the vinegar at the very end for the best tang. Add salt at the very end so the potatoes don’t release water.
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