Shredded Beef With Dry Bean Curd

Dry out Fried Sichuan Beef

Posted:5/19/2018 Updated:viii/nineteen/2020

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

As well often, it'south filled with soy sauce and too sugariness. Or they use the same pre-made sauce in everything. The and then-called Sichuan Dry Fried Beefiness that results doesn't sense of taste anything like the original dish! Hence, I don't ordinarily order information technology considering information technology'south never executed correctly.

What Sets Our Sichuan Beef Autonomously

Non surprisingly, others take meet these problems, 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'm pretty pleased with the result (which is saying something given the same tiger mom status). Here's how this recipe is unlike:

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

• The beef is unremarkably thinly julienned and marinated, then quickly stir-fried to proceed the beef tender, but information technology's not the original intent for this dish. Instead, the beef should exist browned on high estrus to lock in its juices and flavor. Hence, the phrase "dry-fried."
• I cut the beefiness slightly thicker to avoid drying it out during the browning process. And the un-marinated beef really helps to give this dish a potent beefiness flavour, similar to a really expert steak!
• Lastly, about restaurants don't even bother to add Sichuan peppercorns, but it's a signature season of the dish! You tin accommodate the amount of peppercorns to your sense of taste / tongue-numbing preferences.

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

Recipe Instructions

Rut the wok over high heat until it starts to fume. Add 1 tablespoon oil, and coat the wok before adding the beefiness. Immediately spread the beef in a unmarried layer. (This step volition prevent the beef from sticking to your wok.) Brownish the beef until the liquid cooks off and the meat is well-seared. This step should take most 2-three minutes. Remove the beef from the wok, and set bated.

Plough the heat downwards to depression, 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 estrus as needed to avoid called-for.

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

Stir quickly for about a infinitesimal and mix everything well.

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

Prep: 20 minutes

Cook: five minutes

Total: 25 minutes

• ▢ 3 tablespoons oil
• ▢ 12 ounces flank steak (340g, cut into ⅓ inch thick strips)
• ▢ 5 slices ginger (julienned)
• ▢ 1 tablespoon spicy edible bean sauce
• ▢ 2 stalks celery (julienned)
• ▢ 1 pocket-size carrot (julienned)
• ▢ 1 tablespoon Shaoxing wine
• ▢ ¾ teaspoon carbohydrate
• ▢ 1 tablespoon lite soy sauce
• ▢ 1 teaspoon sesame oil
• ▢ 1 teaspoon ground Sichuan peppercorn
• ▢ 1/8 teaspoon chili flakes (optional)
• ▢ 2 scallions (julienned)

• Heat the wok over high heat until it starts to fume. Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beef in a single layer. (This pace will prevent the beefiness from sticking to your wok.) Brown the beef until the liquid cooks off and the meat is well-seared. This step should take about two-3 minutes. Remove the beef from the wok, and set aside.

• Turn the rut down to low, and add together ii tablespoons of oil to the wok. Crisp the ginger, and add together the spicy bean sauce. Melt for about a infinitesimal until the oil turns ruddy, adjusting the heat as needed to avoid burning. Adjacent, add the celery, carrot, and cooked beef. Turn the estrus upward to loftier, and stir to mix well. Immediately add the Shaoxing wine, sugar, light soy sauce, sesame oil, basis Sichuan peppercorn, chili flakes (optional), and the scallions.

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

Calories: 250 kcal (13%) Carbohydrates: 5 g (two%) Protein: 20 g (40%) Fat: 16 g (25%) Saturated Fat: iii g (xv%) Cholesterol: 51 mg (17%) Sodium: 462 mg (xix%) Potassium: 442 mg (13%) Fiber: 1 g (4%) Sugar: 3 g (3%) Vitamin A: 2715 IU (54%) Vitamin C: 2.half-dozen mg (iii%) Calcium: 40 mg (4%) Iron: ane.7 mg (9%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we practise our best to provide nutritional information equally a general guideline to our readers, we are non certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will alter the nutritional data in any recipe. Various online calculators also provide dissimilar results, depending on their sources. To obtain authentic nutritional information for a recipe, employ your preferred diet calculator to determine nutritional information with the actual ingredients and quantities used.

About Judy

Judy is the mom of The Woks of Life family. Born in Shanghai, she arrived in the U.S. at historic period 16. Fluent in both English language and iii separate Chinese dialects, she'due south our professional menu translator when we're eating our style 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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