Dried Chili Beef Rice Bowl

The whole dried chilies in this Sichuan-inspired bowl are mostly there for aroma; they toast in the oil and perfume everything without scorching your mouth, and most people push them aside. A light dusting of cornstarch on the beef fries up into a thin crust that grabs the glaze. Use a large skillet if you lack a wok, and fry in batches so the oil stays hot. Toasted Sichuan peppercorns add the gentle tingle that makes you reach for another bite.