Sichuan Beef, Dry-Fried

Name: Sichuan Beef, Dry-Fried
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 oz. Beef; Marinade; 1 tbsp. Shaoxing Wine; 1 tbsp. Soy Sauce; 1 tsp. Salt; 1 tsp. Cooking Oil; 2 tbsp. Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video) [Seasoning]; 2 tbsp. Shaoxing Wine [Seasoning]; 1 tsp. Minced Garlic; 1 tsp. Minced Ginger; 1 tsp. Minced green Onion; 1 tsp. Dried Red Chilis, Julienned; 2 oz. Chinese Celery; 1 tsp. Chef Made Chili Oil (See ''Chef John Signature Oil'' Video); Seasoning; 1 tbsp. Pixian Spicy Bean Paste; 0.5 tsp. Sichuan Peppercorn Powder; 1 tsp. Soy Sauce; 0.5 tsp. Sugar; 1 tsp. Sweet Black Rice Vinegar

The spicy dry-fried Sichuan Beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

8 oz. Beef
Marinade
1 tbsp. Shaoxing Wine
1 tbsp. Soy Sauce
1 tsp. Salt
1 tsp. Cooking Oil
2 tbsp. Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video) [Seasoning]
2 tbsp. Shaoxing Wine [Seasoning]
1 tsp. Minced Garlic
1 tsp. Minced Ginger
1 tsp. Minced green Onion
1 tsp. Dried Red Chilis, Julienned
2 oz. Chinese Celery
1 tsp. Chef Made Chili Oil (See ''Chef John Signature Oil'' Video)
Seasoning
1 tbsp. Pixian Spicy Bean Paste
0.5 tsp. Sichuan Peppercorn Powder
1 tsp. Soy Sauce
0.5 tsp. Sugar
1 tsp. Sweet Black Rice Vinegar

Directions:

Step 1

Thinly slice the beef into 2-inch strips.

Step 2

In a bowl, combine beef, Shaoxing wine, soy sauce, a pinch of salt, and cooking oil. Mix well. Set aside.

Step 3

Cut the Chinese celery into 1.5-inch strips.

Step 4

In a wok over high heat, add cooking oil when the wok is hot, slide in beef strips, and stir-fry until beef strips just turn brown. Add pepper oil during stir-frying.

Step 5

Remove from wok, clean the wok then return it to the stove, when it’s hot, add oil, then add the beef to stir-fry again until the beef strips turn darker brown.

Step 6

In the same wok, add minced garlic, minced ginger, and julienned dried red chili, and stir-fry several times. Then add peppercorn oil, Shaoxing wine, pixian spicy bean paste, sichuan peppercorn powder, soy sauce, sugar, and sweet black rice vinegar. Toss to mix well.

Step 7