Sichuan Dry-Fried Beef

Name: Sichuan Dry-Fried Beef
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 flank steak (about 2 pounds); 1 cup peanut oil; 1 tablespoon soy sauce, divided; 1 tablespoon Chinkiang vinegar, divided; 1 tablespoon Shaoxing wine; 2 tablespoons fermented chili bean paste; 2 teaspoons sugar; 2 medium carrots, cut into fine julienne; 2 stalks Chinese celery, cut on a sharp bias into 1/4-inch slices; 1 medium garlic clove, minced; 12 hot Chinese dry chili peppers, seeded; 2 teaspoons toasted and ground Sichuan peppercorns

Recipe GLPRf1cb6a2d2719a6

Chinese

Main Course

45 min

948 cal

Servings: 4

Stovetop

A signature Sichuan dish featuring tender strips of flank steak wok-fried until crispy and caramelized, then tossed with toasted chili peppers, Sichuan peppercorns, and fresh julienned vegetables for a bold, numbing, and spicy experience. The fermented chili bean paste adds depth and complexity to this impressive main course.

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Ingredients

1 flank steak (about 2 pounds)

1 cup peanut oil

1 tablespoon soy sauce, divided

1 tablespoon Chinkiang vinegar, divided

1 tablespoon Shaoxing wine

2 tablespoons fermented chili bean paste

2 teaspoons sugar

2 medium carrots, cut into fine julienne

2 stalks Chinese celery, cut on a sharp bias into 1/4-inch slices

1 medium garlic clove, minced

12 hot Chinese dry chili peppers, seeded

2 teaspoons toasted and ground Sichuan peppercorns

Directions

Slice the flank steak against the grain into 1/8-inch-thick strips. Pat the beef dry with paper towels to remove excess moisture. Season lightly with half of the soy sauce and set aside.
Heat the peanut oil in a large wok or heavy-bottomed skillet over high heat until it reaches 350°F (a small piece of beef should sizzle immediately when dropped in). Working in batches to avoid overcrowding, carefully add the beef strips and fry for 3–4 minutes, stirring occasionally, until the edges are deeply caramelized and crispy. Transfer to a paper towel-lined plate.
Pour off all but 2 tablespoons of the hot oil from the wok. Return the wok to medium-high heat and add the minced garlic, dried chili peppers, and fermented chili bean paste. Stir-fry for 1–2 minutes until fragrant, being careful not to burn the garlic.
Add the julienned carrots and celery slices to the wok. Stir-fry for 2–3 minutes until they are tender-crisp and coated with the chili paste mixture.
Return the fried beef to the wok. Add the Shaoxing wine, sugar, remaining soy sauce, and remaining Chinkiang vinegar. Toss everything together for 1–2 minutes until well combined and heated through.
Remove from heat and sprinkle the ground Sichuan peppercorns over the top. Toss gently to incorporate. Serve immediately on a warm platter while the beef is still crispy.

Comments

Grocery List Plus Editorial Staff3.75

This dish requires a dedicated Asian market trip for chinkiang vinegar, shaoxing wine, fermented chili bean paste, Chinese celery, and Sichuan peppercorns—none of which are reliably stocked at Charlotte's major chains (Harris Teeter, Food Lion, Publix, Walmart, ALDI, Kroger), making it a real scheduling cost for a weeknight. Flank steak and peanut oil run $12–15 total for four servings, reasonable enough, but the 45-minute stated time omits the slicing, marinating prep, and high-heat stir-frying focus that demands constant attention at the wok. It's a same-night dish that doesn't improve as leftovers and requires confident knife work and heat control. Budget the extra stop for Asian ingredients and the full hour in the kitchen if you're new to this technique.