Szechwan Dry-Fried Beef
Submitted by clearjade
Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
40 minThe defining move in this dish is the dry-fry, or “gan bian." Shredded beef goes into hot oil and stays there until the strips turn dark, slightly shriveled, and properly chewy. That intense second stage of cooking is what separates dry-fried beef from regular stir-fry: the beef develops a deeper, almost jerky-like bite that drinks up sauce later in the pan.
Toasted Sichuan peppercorns get added at the end, off heat, so their citrusy mala numbing tingle stays bright. Crumbled chili peppers, hot bean sauce, and a splash of dry sherry build the spicy base, while celery and carrot cut through with crunch.
Cut the beef shreds as thin as the recipe calls for, since thicker pieces will not develop the right texture. The wok needs to hit 360°F (180°C) before the beef goes in, and crowding the pan turns frying into steaming.
Pro Tips
- Freeze the beef for 30 minutes before slicing; firm meat shreds far thinner than soft meat.
- Toast peppercorns until you can smell them clearly, then crush coarsely so you get little bursts of numbing zing.
- Fry the beef in two batches and let the oil come back up to temperature between them.
- Stir in sesame oil and crushed peppercorns off the heat to preserve their aroma.
Variations
- Use flank steak for chewier shreds, or sirloin for a more tender bite.
- Add julienned bamboo shoots or thinly sliced green pepper alongside the celery and carrot.
- Serve over steamed rice with a cold cucumber salad to balance the heat.
Ingredients
Directions
To prepare peppercorns, place in an ungreased frying pan and cook, shaking pan frequently, over medium heat until aromatic; cool, then crush with a mortar and pestle or rolling pin.
Set aside.
Cut meat in slices ⅛ inch thick, then cut into shreds ⅛ inch wide and 2 inches long.
In a bowl, combine the hot bean sauce, sherry, sugar and chile peppers; set aside.
Pour salad oil in a wok or small deep pan and heat over medium-high heat to 360 degrees on a deep-frying thermometer.
Add ½ the meat and stir to separate shreds.
Cook until meat is dark brown, slightly shriveled, and chewy (about 2½ to 3 minutes).
Remove with a slotted spoon and drain on paper towels.
Reheat oil to 360 degrees and repeat with remainder of the meat.
Pour off all but 3 tablespoons oil.
Increase heat to high.
When oil is hot, add celery and carrot and stir-fry for 2 minutes.
Add garlic and ginger and stir-fry for 30 seconds.
Add onion and stir-fry for 30 seconds.
Return meat to pan, add hot bean sauce mixture, and cook, stirring until most of the liquid has evaporated.
Stir in sesame oil and crushed peppercorns before serving.
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