Chinese · Dinner
Dry Fried Shredded Beef
Shredded beef flank stir-fried until dry and chewy, tossed with celery, carrot, dried chili and Sichuan peppercorn, then finished with a savory-sweet soy and doubanjiang glaze. The classic Sichuan technique renders the beef intensely concentrated, slightly crisp-edged, and numbingly spiced, served over steamed rice.
$5
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
32.4gFat
15.1gCarbs
6.9gSugar
4.8gFiber
1210mgSodium
86mgChol
8.9gSat Fat
870mgPotassium
95mgCalcium
4.6mgIron
2.4mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-carb
spice-route
hidden-gems
Instructions
1
Prep
Cut beef flank against the grain into thin slices, stack, and cut into fine matchstick shreds. Cut celery and carrot into matching strips.
2
Fry
Heat vegetable oil in a wok over medium heat. Add shredded beef in a single loose layer and fry for 12 to 15 minutes, stirring occasionally, until dark brown with slightly crisp edges.
3
Bloom
Push beef to one side of the wok. Add doubanjiang, seeded and torn dried chilies, and crushed sichuan peppercorn to the cleared oil and stir over medium-low heat for 1 minute.
4
Saute
Add thinly sliced garlic and julienned ginger to the wok and stir over medium heat for 30 seconds until fragrant.
5
Toss
Add celery and carrot, raise heat to high, and toss constantly for 2 to 3 minutes until glossy and tender-crisp, then splash in shaoxing wine and soy sauce and toss for 1 minute until the liquid evaporates.
6
Plate
Sprinkle in sugar and scallion, drizzle with sesame oil, toss once to coat, and tip onto a plate. The finished dish should look dry and glossy, not saucy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef flank
- 1 cup120g celery
- 2/3 cup80g carrot
- 66 dried chilies
- 1 tsp1 tsp sichuan peppercorn
- 2 tbsp36g doubanjiang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp shaoxing wine
- 1 tsp1 tsp sugar-white
- 4 tbsp60ml vegetable oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 1 tsp1 tsp sesame-oil
