Chinese cuisine

Easy

Dry-Fried Beef Slivers

– gan bian niu rou si

Sichuan Dry–Fried Beef Slivers is a classic from the Chinese province of Sichuan. The dry-frying method is a Sichuanese invention. It uses neither marinade nor sauces, but relies on the gradual drying out of the main ingredient over a moderate heat, and the subsequent addition of spices and flavourings. The principal ingredient, which is usually cut into strips or fine slivers, ends up slightly crisp and chewy, but succulent within, with a delicious toasty fragrance and a dry, spicy taste.

Chef Chen Yichun

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Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

10 oz. Beef
2 oz. Chinese celery
2 oz. Bamboo shoot
3 oz. Garlic greens
3 tbsp. Oil
1 tbsp. Shredded dried chillies
1 tbsp. Shredded ginger
1.5 tbsp. Pixian bean paste
0.25 tsp. Salt (to taste)
1 tsp. Soy sauce
1 tbsp. Shaoxing Cooking wine
0.5 tsp. Sichuan Peppercorn powder (to taste)
1 tsp. Sesame oil

Directions:

Step 1

Cut the beef evenly into thin slices and then against the grain into fine slivers (less than 1.5 inch in section). Discard any fat or gristly bits.

Step 2

De-string the celery sticks, chop them into sections and then cut these lengthwise into thin strips to match the beef.

Step 3

Peel the bamboo shoot, then slice it, and finally cut it into fine slivers. Add 1 tbsp oil to beef silvers and mix well.

Step 4

Add 1 tbsp oil to beef silvers and mix well.

Step 5

Season your wok, then add 2 tbsp of oil. Heat over a high flame until smoking, and then add the shredded dried chillies, beef, and mix well. The liquid will become cloudy initially as the beef releases its juices. Stir-fry constantly until the liquid has cleared, and the beef has lost most of its water content and is beginning to crisp up - this will take about 3-4 minutes, depending on the beef you use (you will notice that the beef starts sizzling as the water disappears).

Step 6

When the oil is clear, drop the shredded ginger, chilli bean paste into the oil and stir-fry it for about 30 seconds, until the oil is red and fragrant. Add the salt, soy sauce, cooking wine, shredded bamboo shoot, shredded celery, garlic greens, mix everything together and continue to stir-fry for another 10 seconds or so until you can smell the ginger. Remove the wok from the heat, stir in the peppercorn powder, sesame oil, and tip on to a serving plate.

Step 7

Enjoy!

Final Notes

1. Add some oil to the beef silver, which is convenient for separating the beef quickly when stir-frying. 2. Stir-frying the beef until there is no moisture, add seasonings and ingredients to achieve the characteristics of dry aroma.