Shredded and Sauted Dry Beef Recipe

Dry out Fried Sichuan Beefiness

Posted:five/19/2018 Updated:8/xix/2020

In our family, I'yard notoriously choosy when it comes to eating out. Perhaps I'm a tiger mom when it comes to near restaurants out there, but I discover that a lot of them just serve mediocre nutrient! Dry out Fried Sichuan Beef (干煸牛肉, gan bian niu rou ) is a great case of that.

Too often, information technology's filled with soy sauce and as well sweet. Or they use the same pre-made sauce in everything. The so-called Sichuan Dry out Fried Beef that results doesn't taste anything like the original dish! Hence, I don't normally society it because it'due south never executed correctly.

What Sets Our Sichuan Beefiness Apart

Not surprisingly, others have run into these issues, and a reader requested that we make our version of Dry-fried Sichuan Beefiness. We jumped at the chance to put our spin on it. I made a few modifications to the traditional recipe, and I'thou pretty pleased with the result (which is maxim something given the aforementioned tiger mom condition). Hither's how this recipe is dissimilar:

This Sichuan beef dish commonly asks for beef tenderloin. While beef tenderloin is tender, information technology lacks flavor. Instead, I use flank steak, our top choice for stir-chips. It'due south tender and flavorful.

• The beef is normally thinly julienned and marinated, then chop-chop stir-fried to go along the beef tender, but it's not the original intent for this dish. Instead, the beef should be browned on high 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 process. And the un-marinated beef really helps to give this dish a strong beef flavor, similar to a really skilful steak!
• Lastly, most restaurants don't fifty-fifty bother to add Sichuan peppercorns, just it's a signature flavour of the dish! Yous tin adapt the amount of peppercorns to your sense of taste / natural language-numbing preferences.

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

Recipe Instructions

Estrus the wok over high heat until information technology starts to smoke. Add together 1 tablespoon oil, and glaze the wok before adding the beef. Immediately spread the beefiness in a single layer. (This step will prevent the beef from sticking to your wok.) Dark-brown the beef until the liquid cooks off and the meat is well-seared. This step should take about 2-3 minutes. Remove the beefiness from the wok, and set up aside.

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

And add the spicy bean sauce.

Cook for nearly a minute until the oil turns red, adjusting the heat as needed to avoid burning.

Next, add the celery, carrot, and cooked beefiness. Turn the heat up to high, and stir to mix well. Immediately add the Shaoxing wine, sugar, light soy sauce, sesame oil, ground Sichuan peppercorn, chili flakes (optional), and the scallions.

Stir speedily for virtually a minute and mix everything well.

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

Prep: 20 minutes

Melt: 5 minutes

Total: 25 minutes

• ▢ three tablespoons oil
• ▢ 12 ounces flank steak (340g, cut into ⅓ inch thick strips)
• ▢ five slices ginger (julienned)
• ▢ ane tablespoon spicy bean sauce
• ▢ 2 stalks celery (julienned)
• ▢ 1 small carrot (julienned)
• ▢ 1 tablespoon Shaoxing wine
• ▢ ¾ teaspoon sugar
• ▢ 1 tablespoon lite soy sauce
• ▢ 1 teaspoon sesame oil
• ▢ 1 teaspoon ground Sichuan peppercorn
• ▢ 1/8 teaspoon chili flakes (optional)
• ▢ 2 scallions (julienned)

• Heat the wok over high rut until information technology starts to smoke. Add 1 tablespoon oil, and glaze the wok before calculation the beef. Immediately spread the beef in a single layer. (This step will prevent the beef from sticking to your wok.) Brown the beefiness until the liquid cooks off and the meat is well-seared. This step should take virtually ii-3 minutes. Remove the beefiness from the wok, and set aside.

• Plough the heat down to depression, and add 2 tablespoons of oil to the wok. Crisp the ginger, and add together the spicy bean sauce. Cook for about a infinitesimal until the oil turns reddish, adjusting the heat equally needed to avoid burning. Side by side, add the celery, carrot, and cooked beef. Plough the heat up to high, and stir to mix well. Immediately add together the Shaoxing vino, sugar, light soy sauce, sesame oil, ground 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 enough of rice! You'll demand it.

Calories: 250 kcal (13%) Carbohydrates: 5 g (two%) Protein: xx g (40%) Fat: 16 yard (25%) Saturated Fat: 3 g (15%) Cholesterol: 51 mg (17%) Sodium: 462 mg (19%) Potassium: 442 mg (thirteen%) Fiber: 1 g (4%) Saccharide: three g (three%) Vitamin A: 2715 IU (54%) Vitamin C: 2.6 mg (3%) Calcium: 40 mg (4%) Iron: 1.seven mg (9%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a full general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such equally brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in whatsoever recipe. Various online calculators as well provide dissimilar results, depending on their sources. To obtain authentic nutritional information for a recipe, use your preferred diet calculator to determine nutritional information 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.Southward. at age 16. Fluent in both English and three split Chinese dialects, she'south our professional menu translator when we're eating our way through China. Defended to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to dwelling-style stir-fries.

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