A homemade chili crisp inspired by Lao Gan Ma, made with seasoned ground beef, fragrant spiced oil infused with aromatics, topped with sesame seeds, chili flakes, and fermented black beans. More flavorful than store-bought versions and improves with age.
beef chuckdiced, or use store-bought ground beefsmall piece
salt
soy saucefor seasoning beef
Chinese cooking winefor seasoning beef
peanut oil2 cups
star anise2
cinnamon stick1
Sichuan peppercornspre-soak in hot water for about 20 minutes1½ tbsp
scallion whiteshandful
cilantro leaves
handful
purple onionsliced thinly½
ginger6-8 slices
garlic clovesminced10
lithospermum rootoptional, gives the oil a beautiful purple-red color
raw sesame seedsraw; if pre-toasted, add at the very end
chili flakesadjust to your spice tolerance
fermented black beans1 cup
sugarbalances spices without adding sweetness
soy saucefor final seasoning2 tbsp
MSGoptional, if you like it2 tsp
Steps
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1
Prepare the beef: dice the chuck (or use ground beef), season with salt, soy sauce, and Chinese cooking wine, then gently mix until combined without overmixing—this keeps the meat loose and crumbly
2
Pre-soak aromatics: soak the star anise, cinnamon stick, and Sichuan peppercorns in hot water for about 20 minutes to prevent them from burning too quickly in the oil
3
Heat the seasoned oil: add 2 cups oil to a pot, then add the soaked star anise, cinnamon, Sichuan peppercorns, scallion whites, cilantro leaves, thin-sliced purple onion, and ginger slices; stir constantly over medium heat for about 20 minutes until the aromatics turn golden at the edges
4
Strain the aromatics: use a fine strainer to remove all the aromatic solids from the oil, leaving just the infused oil behind
5
Add lithospermum root (optional): if using, place it in a sieve and dip into the hot oil over medium heat for 20–30 seconds to achieve a beautiful purple-red color
6
Add beef and minced garlic: stir the seasoned beef into the oil, breaking it apart with a spatula to keep it loose and evenly distributed, then add the minced garlic and cook over medium heat for 5 minutes until the garlic is slightly golden
7
Remove beef and garlic: use a slotted spoon to remove the cooked beef and garlic from the oil, leaving the oil behind in the pot—this step prevents the beef's moisture from cooling the oil below the target temperature
8
Heat the oil to 400°F: turn heat to high and bring the oil temperature up to 400°F—this is crucial for activating the fragrance of the sesame seeds, chili flakes, and fermented black beans
9
Add chili flakes: turn off the heat immediately and add the chili flakes (adjust the amount to your spice preference)—this prevents burning, and using a larger pot prevents splashing
10
Add fermented black beans: stir in 1 cup of fermented black beans (douchi)—this ingredient is the secret to making the chili crisp so addictive
11
Recombine: return the reserved beef and garlic to the pot and stir until all the bubbling activity subsides
12
Final seasoning: add a pinch of sugar to balance the spices (it won't make it sweet), then add 2 tablespoons of soy sauce and optionally 2 teaspoons of MSG; taste and adjust as needed
13
Store: transfer the chili crisp to a sealed jar; it keeps at room temperature for 3 months or in the refrigerator for 6 months—the flavor improves after a week
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