Serves 6
45 min
Sichuan Dry-Fried Beef
Recipe GLPR45b562d7fab969
This classic Sichuan stir-fry features thin strips of beef fried until crispy and then tossed with aromatic chiles, vegetables, and a savory-spicy sauce. The beef develops deep brown, crispy edges while remaining tender inside, and is balanced with the numbing heat of Sichuan peppercorns, charred celery and carrots, and fermented bean paste. A quick, high-heat finish brings everything together in a fragrant, complex dish with bold flavors.
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Ingredients
2 pounds flank steak
1 cup peanut oil
1 tablespoon soy sauce
1 tablespoon Chinkiang vinegar
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 clove garlic, minced
12 hot Chinese dry chile peppers, seeded
2 teaspoons toasted and ground Sichuan peppercorns
Directions
Slice the flank steak with the grain into 2- to 3-inch-wide strips. Then slice each strip crosswise into 1/4-inch-thick pieces.
In a wok or large skillet, heat the peanut oil over medium-high heat. Add the sliced beef and stir occasionally. The beef will release moisture and steam initially. Continue cooking for about 10 minutes, stirring every minute or so. The beef will eventually begin to sizzle and fry in the oil, developing deep brown color with crispy edges while maintaining a tender texture inside.
Using a slotted spoon, remove the cooked beef from the oil and drain on a paper towel-lined plate. Transfer the beef to a medium bowl, add 1 teaspoon soy sauce and 1 teaspoon Chinkiang vinegar, and toss gently to coat.
In a small bowl, whisk together the remaining 2 teaspoons soy sauce, remaining 2 teaspoons Chinkiang vinegar, Shaoxing wine, fermented chili bean paste, and sugar until the sugar dissolves completely.
Pour off all but 1 tablespoon of oil from the wok, discarding the rest. Heat the wok over high heat until the oil is smoking. Add the julienned carrots and sliced celery. Stir and toss constantly for about 30 seconds until the vegetables are lightly charred and fragrant.
Add the minced garlic and seeded chiles to the wok and continue stirring constantly for about 15 seconds until very fragrant.
Return the beef to the wok, add the sauce mixture, and toss everything together until well-coated. Continue cooking and tossing for about 30 seconds until the sauce is slightly reduced and coats all the ingredients.
Add half of the toasted and ground Sichuan peppercorns and toss to combine. Transfer the dish to a serving platter and sprinkle with the remaining Sichuan peppercorns. Serve immediately while hot.
