Beef stir fry that tastes like nothing else.
The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is unmarinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
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Ingredients
Beef round steak 500g
Cooking wine 1 tsp
Soy sauce ½ tsp
Salt
Chinese celery 50g
Garlic 5g
Ginger 5g
Green onion 5g
Pixian county bean paste 1 tbs
Julienned chili 1 tbs
Peppercorn powder 1 tsp
Soy sauce 1 tsp
Sugar ½ tsp
Sweet black rice vinegar 1 tsp
Chinese celery 50g
More savory stir fry recipes: https://www.youtube.com/playlist?list=PL00a0G6_TRLVPLufHtGfXLfV8oEQ-7-s7
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