Sichuan Beef Dry Stirfry Sichuan Chili

Dry Fried Sichuan Beef

Posted:5/19/2018 Updated:8/19/2020

In our family, I'thou notoriously finicky when it comes to eating out. Perchance I'yard a tiger mom when information technology comes to near restaurants out there, just I find that a lot of them just serve mediocre food! Dry out Fried Sichuan Beef (干煸牛肉, gan bian niu rou ) is a great example of that.

Also often, it's filled with soy sauce and too sweet. Or they use the same pre-made sauce in everything. The so-called Sichuan Dry Fried Beef that results doesn't taste annihilation similar the original dish! Hence, I don't unremarkably lodge information technology because information technology's never executed correctly.

What Sets Our Sichuan Beef Apart

Not surprisingly, others take run into these problems, and a reader requested that we brand our version of Dry out-fried Sichuan Beef. We jumped at the chance to put our spin on it. I made a few modifications to the traditional recipe, and I'one thousand pretty pleased with the effect (which is saying something given the aforementioned tiger mom status). Here'south how this recipe is different:

This Sichuan beef dish usually asks for beef tenderloin. While beef tenderloin is tender, information technology lacks season. Instead, I utilize flank steak, our top choice for stir-fries. It's tender and flavorful.

• The beef is usually thinly julienned and marinated, and so quickly stir-fried to keep the beefiness tender, but it's non the original intent for this dish. Instead, the beef should be browned on loftier heat to lock in its juices and flavor. Hence, the phrase "dry out-fried."
• I cut the beef slightly thicker to avoid drying it out during the browning procedure. And the un-marinated beef really helps to give this dish a stiff beef flavor, similar to a actually adept steak!
• Lastly, most restaurants don't even bother to add Sichuan peppercorns, only it'southward a signature flavour of the dish! You can adjust the amount of peppercorns to your taste / tongue-numbing preferences.

BTW, if spicy food isn't your thing, you can omit the spicy bean sauce/paste and instead substitute regular sugariness bean sauce/paste and omit the chili flakes.

Recipe Instructions

Oestrus the wok over loftier heat until it starts to fume. Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beef in a unmarried layer. (This pace will forbid the beef from sticking to your wok.) Brown the beef until the liquid cooks off and the meat is well-seared. This step should take well-nigh 2-3 minutes. Remove the beefiness from the wok, and set aside.

Turn the heat down to low, and add 2 tablespoons of oil to the wok. Crisp the ginger…

And add the spicy bean sauce.

Cook for about a minute until the oil turns cherry-red, adjusting the heat as needed to avert called-for.

Next, add the celery, carrot, and cooked beef. Turn the heat upwardly to high, and stir to mix well. Immediately add the Shaoxing wine, sugar, calorie-free soy sauce, sesame oil, basis Sichuan peppercorn, chili flakes (optional), and the scallions.

Stir chop-chop for nigh a infinitesimal and mix everything well.

Transfer to a dish and serve with plenty of rice! You'll need information technology.

Prep: 20 minutes

Cook: v minutes

Total: 25 minutes

• ▢ three tablespoons oil
• ▢ 12 ounces flank steak (340g, cutting into ⅓ inch thick strips)
• ▢ v slices ginger (julienned)
• ▢ 1 tablespoon spicy bean sauce
• ▢ two stalks celery (julienned)
• ▢ 1 modest carrot (julienned)
• ▢ 1 tablespoon Shaoxing vino
• ▢ ¾ teaspoon carbohydrate
• ▢ one tablespoon light soy sauce
• ▢ i teaspoon sesame oil
• ▢ 1 teaspoon ground Sichuan peppercorn
• ▢ 1/8 teaspoon chili flakes (optional)
• ▢ 2 scallions (julienned)

• Heat the wok over high estrus until it starts to smoke. Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beef in a single layer. (This step will prevent the beef from sticking to your wok.) Brown the beef until the liquid cooks off and the meat is well-seared. This step should take nigh two-3 minutes. Remove the beef from the wok, and set aside.

• Plough the heat down to low, and add together 2 tablespoons of oil to the wok. Crisp the ginger, and add the spicy bean sauce. Cook for near a minute until the oil turns red, adjusting the heat as needed to avoid burning. Side by side, add the celery, carrot, and cooked beef. Turn the oestrus up to loftier, and stir to mix well. Immediately add the Shaoxing wine, sugar, light soy sauce, sesame oil, footing Sichuan peppercorn, chili flakes (optional), and the scallions.

• Stir quickly for about a minute and mix everything well. Transfer to a dish and serve with plenty of rice! You'll need information technology.

Calories: 250 kcal (13%) Carbohydrates: five m (2%) Protein: twenty g (40%) Fatty: xvi g (25%) Saturated Fat: 3 yard (xv%) Cholesterol: 51 mg (17%) Sodium: 462 mg (nineteen%) Potassium: 442 mg (thirteen%) Fiber: 1 thou (4%) Carbohydrate: 3 g (3%) Vitamin A: 2715 IU (54%) Vitamin C: 2.6 mg (3%) Calcium: 40 mg (four%) Fe: 1.7 mg (ix%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will alter the nutritional data in whatsoever recipe. Various online calculators as well provide unlike results, depending on their sources. To obtain accurate nutritional data for a recipe, use your preferred nutrition calculator to determine nutritional data with the actual ingredients and quantities used.

About Judy

Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at historic period 16. Fluent in both English language and three divide Chinese dialects, she's our professional person carte translator when nosotros're eating our way through China. Defended to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries.

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