Sichuan Style Spicy Beef Jerky

Name: Sichuan Style Spicy Beef Jerky
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 1 lb. Beef; 1/4 tsp. Salt; 2 Small Star Anise; 1 Leave Bay Leaf; 1 Stalk Cinnamon; 1 Stalk Green Onions, Cut Into 1/2 Inch Pieces.; 3 Slices Ginger; Marinade for frying:; 1 tbsp. Shaoxing Wine; 1/4 tsp. Salt; 2 Slices Ginger; 1 Stalk Green Onions, Cut Into 1/2 Inch Pieces.; For frying; 1 1/2 Qt Cooking oil; For stir-frying:; 2 tbsp. Cooking oil; 1 Stalk Green Onions, Cut Into 1/2 Inch Pieces.; 2 Slices Ginger, Sliced; 1 tsp. Sugar; 1 tbsp. Chili Pepper Powder; 1 tsp. Five Spice Powder; 1 tsp. White Sesame Seeds; 1 tsp. Shaoxing Wine

Sichuan Style Spicy Beef Jerky is a popular and easy Chinese specialty. A perfect spicy meal of fried beef chunks is just ideal for rice or any other side dish.

Chef Chen Yichun

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Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

1 lb. Beef
1/4 tsp. Salt
2 Small Star Anise
1 Leave Bay Leaf
1 Stalk Cinnamon
1 Stalk Green Onions, Cut Into 1/2 Inch Pieces.
3 Slices Ginger
Marinade for frying:
1 tbsp. Shaoxing Wine
1/4 tsp. Salt
2 Slices Ginger
1 Stalk Green Onions, Cut Into 1/2 Inch Pieces.
For frying
1 1/2 Qt Cooking oil
For stir-frying:
2 tbsp. Cooking oil
1 Stalk Green Onions, Cut Into 1/2 Inch Pieces.
2 Slices Ginger, Sliced
1 tsp. Sugar
1 tbsp. Chili Pepper Powder
1 tsp. Five Spice Powder
1 tsp. White Sesame Seeds
1 tsp. Shaoxing Wine

Directions:

In a medium-sized stock pot, boil half a pot of water, add beef, salt, star anise, bay leaves, cinnamon, scallions, and ginger slices and cook for about 30 minutes until soft and tender.

Take it out and let it cool. Cut it into strips with a thickness of ¼-inch/0.6-0.8cm and a length of about 1⅓-inch/3.5cm.

Add Shaoxing cooking wine, green onion, ginger, and salt to the beef, and marinate for 15 minutes.

In the wok over medium-high heat, heat the oil to 350 °F/180 °C. Take out the shallots and ginger from the beef marinade for later use. Deep fry the beef strips for 3-5 minutes until the skin is dry and crispy. Remove from wok and drain the oil.