Si Chuan Spicy Beef Si Snack Ingredients

Dry out Fried Sichuan Beefiness

Posted:five/19/2018 Updated:8/xix/2020

In our family, I'one thousand notoriously finicky when it comes to eating out. Peradventure I'm a tiger mom when it comes to about restaurants out in that location, but I find that a lot of them merely serve mediocre food! Dry Fried Sichuan Beefiness (干煸牛肉, gan bian niu rou ) is a neat example of that.

Too often, it's filled with soy sauce and too sweet. Or they use the same pre-made sauce in everything. The so-called Sichuan Dry Fried Beef that results doesn't gustation annihilation like the original dish! Hence, I don't commonly order it considering it'southward never executed correctly.

What Sets Our Sichuan Beefiness Autonomously

Not surprisingly, others take see these issues, and a reader requested that we make our version of Dry-fried Sichuan Beef. Nosotros jumped at the chance to put our spin on it. I made a few modifications to the traditional recipe, and I'thou pretty pleased with the result (which is saying something given the aforementioned tiger mom status). Here's how this recipe is different:

This Sichuan beef dish commonly asks for beef tenderloin. While beef tenderloin is tender, it lacks flavour. Instead, I utilise flank steak, our top choice for stir-chips. It's tender and flavorful.

• The beef is unremarkably thinly julienned and marinated, then quickly stir-fried to go on the beef tender, but it's not the original intent for this dish. Instead, the beefiness should be browned on high heat to lock in its juices and flavor. Hence, the phrase "dry-fried."
• I cut the beef slightly thicker to avoid drying information technology out during the browning procedure. And the un-marinated beefiness really helps to give this dish a potent beef season, like to a really practiced steak!
• Lastly, virtually restaurants don't even bother to add Sichuan peppercorns, but it's a signature flavour of the dish! You can adjust the amount of peppercorns to your taste / natural language-numbing preferences.

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

Recipe Instructions

Heat the wok over high estrus until it starts to smoke. Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beefiness in a single layer. (This stride will prevent the beef from sticking to your wok.) Dark-brown the beefiness 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 fix aside.

Turn the oestrus downwardly to low, and add together 2 tablespoons of oil to the wok. Crisp the ginger…

And add the spicy bean sauce.

Cook for about a infinitesimal until the oil turns red, adjusting the estrus as needed to avoid burning.

Next, add together the celery, carrot, and cooked beef. Turn the estrus upward to loftier, and stir to mix well. Immediately add the Shaoxing vino, sugar, light soy sauce, sesame oil, ground Sichuan peppercorn, chili flakes (optional), and the scallions.

Stir speedily for most a infinitesimal and mix everything well.

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

Prep: twenty minutes

Cook: five minutes

Full: 25 minutes

• ▢ 3 tablespoons oil
• ▢ 12 ounces flank steak (340g, cutting into ⅓ inch thick strips)
• ▢ 5 slices ginger (julienned)
• ▢ one tablespoon spicy edible bean sauce
• ▢ ii stalks celery (julienned)
• ▢ i modest carrot (julienned)
• ▢ 1 tablespoon Shaoxing vino
• ▢ ¾ teaspoon sugar
• ▢ 1 tablespoon light soy sauce
• ▢ i teaspoon sesame oil
• ▢ 1 teaspoon ground Sichuan peppercorn
• ▢ 1/8 teaspoon chili flakes (optional)
• ▢ 2 scallions (julienned)

• Estrus the wok over high rut until it starts to fume. Add 1 tablespoon oil, and glaze the wok before calculation 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-iii minutes. Remove the beef from the wok, and set aside.

• Turn the heat downward to depression, and add 2 tablespoons of oil to the wok. Crisp the ginger, and add the spicy edible bean sauce. Melt for well-nigh a minute until the oil turns ruddy, adjusting the heat every bit needed to avert burning. Adjacent, add the celery, carrot, and cooked beefiness. Turn the estrus up to high, and stir to mix well. Immediately add the Shaoxing vino, sugar, lite soy sauce, sesame oil, basis Sichuan peppercorn, chili flakes (optional), and the scallions.

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

Calories: 250 kcal (13%) Carbohydrates: 5 g (2%) Poly peptide: 20 1000 (forty%) Fatty: sixteen g (25%) Saturated Fatty: 3 k (xv%) Cholesterol: 51 mg (17%) Sodium: 462 mg (xix%) Potassium: 442 mg (13%) Fiber: 1 1000 (four%) Sugar: three g (3%) Vitamin A: 2715 IU (54%) Vitamin C: 2.6 mg (3%) Calcium: forty mg (4%) Iron: ane.vii mg (nine%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for advisory purposes merely. While nosotros exercise our best to provide nutritional information as a general guideline to our readers, we are non certified nutritionists, and the values provided should be considered estimates. Factors such every bit brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators likewise provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional data with the actual ingredients and quantities used.

Nearly Judy

Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at age 16. Fluent in both English language and three carve up Chinese dialects, she's our professional menu translator when nosotros're eating our way through China. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-manner stir-fries.

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