Spicy Dry-Fried Beef
Recipe GLPR7fd75ee162f51f
Tender matchstick-cut beef stir-fried until crispy and caramelized, combined with julienned carrots and celery, then finished with fragrant ginger, garlic, and a touch of sesame oil. Dried red chilies add heat and authentic Southeast Asian flavor to this quick, protein-rich main course.
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Ingredients
12 ounces lean flank steak
3 tablespoons peanut or vegetable oil, divided
2 cups julienned carrots
1 cup julienned celery
3 small dried red chilies, snipped on one end
2 tablespoons soy sauce
1 tablespoon minced ginger
1 teaspoon minced garlic
2 teaspoons sesame oil
2 scallions, finely shredded
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
Slice the flank steak with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Stack the sliced beef and cut across the grain into 2-inch-long matchsticks.
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a droplet of water vaporizes immediately upon contact, about 1 to 2 seconds. Swirl 1 tablespoon of the oil into the wok, add the carrots, celery, and dried chilies, and stir-fry for 1 minute using a metal spatula or wooden spoon until the vegetables have absorbed the oil. Transfer the vegetable mixture to a plate and set aside.
Swirl the remaining 2 tablespoons of oil into the wok. Carefully add the beef matchsticks and spread them evenly in a single layer without stirring. Cook undisturbed for 1 minute to allow the meat to begin searing.
Stir-fry the beef for 1 minute until it begins to foam and release its juices. Continue stir-frying for 2 to 3 minutes until most of the liquid has evaporated and the oil starts to sizzle in the wok.
Reduce the heat to medium and continue stir-frying for 3 minutes until the beef is deeply browned, all remaining liquid has evaporated, and the wok is nearly dry.
Swirl the soy sauce into the wok and stir-fry for 30 seconds until the sauce is well combined with the beef.
Add the minced ginger and garlic, and stir-fry for 10 seconds until the aromatics become fragrant.
Add the reserved carrot and celery mixture back into the wok and stir-fry for 30 seconds until everything is well combined.
Drizzle in the sesame oil and scatter the shredded scallions over the top. Sprinkle with salt and pepper, toss once, and serve immediately.
