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Szechuan Skirt Steak with Crispy Rice

Prep Time 35 minutes
Servings 4 servings


  • 1 Skirt Steak or Bavette Steak about 1 lb.
  • 2 tsp. Szechuan peppercorns
  • 1 tsp. five spice powder
  • 1 tsp. Kosher salt
  • 2 cups cooked white rice
  • 1/4 cup vegetable oil
  • 2 tsp. milk or cream

Optional Ingredients:

  • Sesame seeds
  • Scallions thinly sliced
  • Cucumber sliced
  • Cilantro leaves


  • Start by making Szechuan salt. Toast the peppercorns in a skillet over LOW heat until fragrant, swirling them in the pan to keep from burning (about 2 minutes). Allow the peppercorns to cool slightly, then add to a spice grinder or mortar and pestle, along with the five spice and salt. Crush until a fine powder has formed.
  • Pat the Skirt Steak with a paper towel to remove any moisture, then season well with the Szechuan salt on both sides.
  • Place a skillet over HIGH heat, then add 1 Tbsp. of the oil. When the skillet is hot, add the Skirt Steak and cook for 5 minutes per side for medium rare (135°F) to medium (150°F) doneness, turning occasionally. Remove, then tent with foil to rest for 3 minutes. Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.
  • Lower the heat to MEDIUM-HIGH, then add the remaining oil and the milk or cream to the skillet. Add the rice, pressing down gently with a large spoon to form a large flat disc that covers the entire base of the pan. Season with a little more Szechuan salt if desired, then lower the heat to MEDIUM and cook for 10 minutes until the grains begin to turn brown and become crisp on the bottom. Break up the rice in the pan to mix the soft and crispy grains.
  • Slice the Skirt Steak across the grain.
  • To serve, place the rice into two bowls. Layer the sliced Skirt Steak top of the rice bowls. Sprinkle with sesame seeds and chopped scallions, then place cucumber and cilantro on top and serve.
Keyword Szechuan Skirt Steak with Crispy Rice
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