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–+ servings

Chilie Crisp Steak Bites

Meaty bites are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. 
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Prep Time 10 minutes
Cook Time 10 minutes
Age Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: American, Asian, Global
Calories: 857
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 oz Jalapeno Washed, Seeded Sub for Dried Chilies
  • 1/4 cup Peanuts Honey Roasted, Chopped
  • 1 tsp Cumin seed crushed
  • 1/2 tsp Szechuan peppercorns crushed
  • 1/4 tsp Black Pepper Coarse grind / fien crack
  • 1/2 cup Shallots sliced wafer thin
  • 1/4 cup Garlic sliced wafer thin
  • 2 tsp Kosher Salt
  • 1 1/2 lb Sirloin Steak Cut to 1" cubes
  • 1 cup Peanut oil
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1/4 cup Ginger Peeled sliced wafer thin
  • Soy Sauce To taste
  • Worchestersire Sauce To taste

Method
 

Chili Crisp Sauce
  1. Transfer chiles to a food processor or a spice grinder; process until finely chopped
  2. Stir together chiles, peanuts, salt, cumin, Szechuan peppercorns, black pepper, and star anise in a large heatproof bowl; place a fine wire-mesh strainer over bowl.
  3. Heat oil in a medium saucepan over medium-high until shimmering. Add shallots, garlic, and ginger; cook, stirring often, until golden and crisp, 5 to 6 minutes.
  4.  Immediately pour mixture through strainer set over bowl with chiles.
  5. Spread strained solids on paper towels to drain. Let cool 30 minutes; stir into chile-oil mixture in bowl.
  6. OPTIONAL BUT SUGGESTED: Allow to age for at least 4 hours or better overnight.
Steak
  1. Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  2. Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. I'll hit this with a few dashes of soy and Worcestershire to bump the flavor
  3. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  4. Remove and discard star anise from chile crisp. Add 1/4 cup chile crisp to steak; toss to coat. Add additional chile crisp, soy and or Worcestershire to taste.
  5. Serve warm with food picks. Garnish with thin sliced scallions and chilies

Nutrition

Calories: 857kcalCarbohydrates: 11gProtein: 41gFat: 73gSaturated Fat: 15gPolyunsaturated Fat: 20gMonounsaturated Fat: 34gTrans Fat: 0.1gCholesterol: 111mgSodium: 1291mgPotassium: 823mgFiber: 2gSugar: 3gVitamin A: 173IUVitamin C: 14mgCalcium: 96mgIron: 4mg

Notes

A quick rif on steak bites in garlic butter.
 
I have substituted jalapenos here as I am out of dried chilies.

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