Szechuan Hotfried Crispy Shredded Beef With Carrots

Dry Fried Sichuan Beef

Posted:5/nineteen/2018 Updated:8/xix/2020

In our family, I'k notoriously choosy when it comes to eating out. Perchance I'm a tiger mom when information technology comes to nearly restaurants out there, only I find that a lot of them just serve mediocre food! Dry out Fried Sichuan Beefiness (干煸牛肉, gan bian niu rou ) is a great instance of that.

Besides often, it'south filled with soy sauce and also sweet. Or they use the aforementioned pre-made sauce in everything. The so-called Sichuan Dry Fried Beef that results doesn't taste anything like the original dish! Hence, I don't usually gild it because information technology'southward never executed correctly.

What Sets Our Sichuan Beef Autonomously

Non surprisingly, others have meet these bug, and a reader requested that we brand our version of Dry-fried Sichuan Beef. We jumped at the chance to put our spin on it. I made a few modifications to the traditional recipe, and I'grand pretty pleased with the outcome (which is saying something given the same tiger mom condition). Here'south how this recipe is different:

This Sichuan beef dish usually asks for beef tenderloin. While beefiness tenderloin is tender, it lacks season. Instead, I utilise flank steak, our peak choice for stir-fries. It's tender and flavorful.

• The beef is usually thinly julienned and marinated, so quickly stir-fried to keep the beefiness tender, but it's not the original intent for this dish. Instead, the beef should be browned on loftier rut to lock in its juices and flavor. Hence, the phrase "dry-fried."
• I cut the beef slightly thicker to avoid drying it out during the browning process. And the un-marinated beef actually helps to give this dish a strong beefiness flavor, similar to a really good steak!
• Lastly, nigh restaurants don't even carp to add together Sichuan peppercorns, but it's a signature flavor of the dish! You tin can suit the amount of peppercorns to your taste / tongue-numbing preferences.

BTW, if spicy food isn't your matter, you can omit the spicy edible bean sauce/paste and instead substitute regular sugariness bean sauce/paste and omit the chili flakes.

Recipe Instructions

Rut the wok over loftier rut until it starts to smoke. Add 1 tablespoon oil, and coat the wok earlier calculation the beef. Immediately spread the beef in a single layer. (This stride will foreclose the beef from sticking to your wok.) Brown the beef until the liquid cooks off and the meat is well-seared. This pace should have most 2-iii minutes. Remove the beef from the wok, and set bated.

Turn the estrus down to depression, and add together 2 tablespoons of oil to the wok. Well-baked the ginger…

And add the spicy bean sauce.

Cook for nigh a minute until the oil turns red, adjusting the rut as needed to avert called-for.

Adjacent, add the celery, carrot, and cooked beef. Turn the oestrus up to high, and stir to mix well. Immediately add the Shaoxing wine, sugar, light soy sauce, sesame oil, footing Sichuan peppercorn, chili flakes (optional), and the scallions.

Stir quickly for almost a minute and mix everything well.

Transfer to a dish and serve with enough of rice! You'll need it.

Prep: 20 minutes

Cook: 5 minutes

Total: 25 minutes

• ▢ 3 tablespoons oil
• ▢ 12 ounces flank steak (340g, cut into ⅓ inch thick strips)
• ▢ 5 slices ginger (julienned)
• ▢ one tablespoon spicy edible bean sauce
• ▢ two stalks celery (julienned)
• ▢ 1 small carrot (julienned)
• ▢ one tablespoon Shaoxing wine
• ▢ ¾ teaspoon sugar
• ▢ one tablespoon light soy sauce
• ▢ 1 teaspoon sesame oil
• ▢ one teaspoon ground Sichuan peppercorn
• ▢ one/eight teaspoon chili flakes (optional)
• ▢ 2 scallions (julienned)

• Rut the wok over high oestrus until it starts to fume. Add i tablespoon oil, and coat the wok earlier adding the beef. Immediately spread the beef in a unmarried layer. (This pace will prevent the beef from sticking to your wok.) Brown the beefiness until the liquid cooks off and the meat is well-seared. This footstep should have virtually 2-three minutes. Remove the beef from the wok, and set up aside.

• Turn the estrus downward to low, and add two tablespoons of oil to the wok. Crisp the ginger, and add together the spicy edible bean sauce. Melt for virtually a infinitesimal until the oil turns red, adjusting the oestrus as needed to avoid burning. Adjacent, add together the celery, carrot, and cooked beefiness. Plow the heat up to high, and stir to mix well. Immediately add the Shaoxing vino, carbohydrate, lite soy sauce, sesame oil, ground Sichuan peppercorn, chili flakes (optional), and the scallions.

• Stir quickly for about a minute and mix everything well. Transfer to a dish and serve with plenty of rice! You'll need information technology.

Calories: 250 kcal (xiii%) Carbohydrates: 5 g (2%) Protein: 20 g (40%) Fatty: sixteen 1000 (25%) Saturated Fat: 3 g (xv%) Cholesterol: 51 mg (17%) Sodium: 462 mg (19%) Potassium: 442 mg (thirteen%) Fiber: 1 chiliad (iv%) Sugar: 3 thou (iii%) Vitamin A: 2715 IU (54%) Vitamin C: ii.6 mg (3%) Calcium: 40 mg (4%) Iron: 1.7 mg (9%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes simply. While we do our best to provide nutritional data as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. volition modify the nutritional information in any recipe. Diverse online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred diet estimator to determine nutritional information with the bodily ingredients and quantities used.

Virtually Judy

Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.Due south. at historic period 16. Fluent in both English and iii split Chinese dialects, she's our professional menu translator when we're eating our way through Cathay. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-chips.

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