Recipe of Toothpick Beef



  • 500 grams of beef
  • ¾ tsp of salt
  • 1 tbsp of soy sauce
  • 2 tsp of Chinese rice wine
  • 2 tsp of the spice mix
  • ⅜ tsp of baking soda

For the Spice Mix:

  • ½ tsp of black peppercorn
  • ½ tsp of Sichuan peppercorn
  • ½ tsp of white peppercorn
  • ½ tsp of cumin seeds
  • 1 piece of star anise
  • 1 small piece of cinnamon


  • 2 cup of oil to fry
  • ⅓ cup of red dry chilies
  • 1 ½ tbsp of Sichuan peppercorn
  • 3 tbsp of garlic
  • toasted sesame seeds to add at the end
  • scallion for garnish


  • Toast ½ tsp black pepper, ½ tsp white pepper, 1 tsp Sichuan peppercorns, ½ tsp cumin, 1 star anise, 1 small cinnamon In your SENSARTE Nonstick Deep Frying Skillet. Place the spices in a blender and blend into a fine powder.
  • Cut 500 grams of beef into ⅕ - inch thick slices. Marinate with ¾ tsp salt, 1 tbsp soy sauce, 2 tsps rice wine, tsp baking soda, and 2 tsps spice mix from previous step. Mix this until well combined. Make sure to get into each piece of beef as it takes a while for the spice mix to come together nicely.
  • Cover and place in fridge for 1 hour. In the meantime, soak some toothpicks in water for 30 minutes so the toothpicks will not get burned during frying later on.
  • In addition to this, prepare a handful of dried red dry chillies. Cut with scissors to release the flavors. The seeds will come out. You can throw it away. Or keep the seeds to make the dish more spicy. Also need 1 ½ tbsp Sichuan peppercorns.
  • Take the beef out of the fridge. Stick each piece on to a toothpick.
  • Pour 2 cups of oil into the SENSARTE Nonstick Deep Frying Pan. Heat it to 380°F. Add half of the toothpick beef. Remove them when the beef just starts getting a slight brown on the edge. Total frying time should be less than 2 minutes. If frying it too long, it will give you a dry, chewy, tough result. Do the same thing with the other half of the beef. Fry for less than 2 minutes. Take them out.
  • Drain most of the oil from the pan and leave about 2 ½ tbsps oil in the pan. Keep the heat at low level and start to fry chilies and Sichuan peppercorns for about 2 minutes. Watch out for peppercorns. Don't burn them, or you'll get a bitter taste. Add 3 tbsps of minced garlic and 1 tsp sugar to balance out all the tartness. Put the beef back in the pot. Stir quickly until all the spices and garlic are well distributed. Take them out.
  • Sprinkle some toasted sesame seed. Some spring onion for garnish. Serve and enjoy!