Dry Fried Sichuan Beef
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
250 kcal
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Cuisine
Chinese
Dry Fried Sichuan Beef
Description
In this recipe, flank steak is thinly sliced and seared in a smoky hot wok with a small amount of oil to achieve a well-browned surface. Removing the beef briefly allows for crisping the ginger and cooking spicy bean sauce until the oil colors red with flavor. Adding julienned celery and carrot alongside the beef creates a contrast of textures between tender meat and crunchy vegetables.
The sauce combines Shaoxing wine, light soy sauce, sugar, sesame oil, and ground Sichuan peppercorns for a balanced mix of umami, sweetness, and a characteristic mild numbing sensation from the peppercorns. Optional chili flakes introduce additional heat. Stir-frying everything quickly over high heat maintains brightness in the vegetables and seals the flavors together.
This beef dish is traditionally served over steamed rice, which helps absorb the sauce and complements the bold spice. It can be part of a larger meal with milder dishes to balance its intensity.
Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 12 ounces flank steak (340g, cut into ⅓ inch thick strips)
- 5 lices ginger (julienned)
- 1 tablespoon bean sauce spicy
- 2 celery julienned, stalks
- 1 carrot julienned, small
- 1 tablespoon Shaoxing wine
- ¾ teaspoon sugar
- 1 tablespoon soy sauce light
- 1 teaspoon sesame oil
- 1 teaspoon Sichuan peppercorn ground
- 1/8 teaspoon chili flakes (optional)
- 2 scallions (julienned)
Instructions
- Heat the wok over high heat until it starts to smoke. Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beef in a single layer. (This step will prevent the beef from sticking to your wok.) Brown the beef until the liquid cooks off and the meat is well-seared. This step should take about 2-3 minutes. Remove the beef from the wok, and set aside.
- Turn the heat down to low, and add 2 tablespoons of oil to the wok. Crisp the ginger, and add the spicy bean sauce. Cook for about a minute until the oil turns red, adjusting the heat as needed to avoid burning. Next, add the celery, carrot, and cooked beef. Turn the heat up to high, and stir to mix well. Immediately add the Shaoxing wine, sugar, light 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 it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 462mg | 19% |
| Potassium | 442mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2715IU | 54% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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