Spicy Crispy Beef with Celery — Sichuan Dry-Fried Beef with Celery
Beef strips dry-fried until caramelised at the edges, tossed with celery, dried chilli, and Sichuan pepper in a fiery fragrant sauce.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss beef strips with baking soda, cornstarch, and a pinch of salt; marinate 10 minutes. Cut celery into 5cm matchsticks. Snip dried chillies into 1cm pieces. Mince garlic and grate ginger. Combine soy sauce, Shaoxing wine, sesame oil, and sugar in a small bowl.
Sear
Heat 4 tbsp oil in a wok over high heat until smoking. Add beef in a single layer, dry-fry 4–5 minutes without stirring until edges caramelize and char. Toss once, cook 1–2 minutes more until slightly chewy. Remove and set aside.
Bloom
Add remaining 2 tbsp oil to the wok over high heat. Stir-fry dried chilli and Sichuan pepper 20–30 seconds until fragrant and releasing aroma.
Saute
Add garlic, ginger, and celery; stir-fry over high heat 2–3 minutes until celery is tender-crisp with a slight crunch.
Build
Return beef to the wok. Pour in soy mixture and toss over high heat 1–2 minutes until everything is evenly coated and glossy.
Plate
Scatter fresh coriander over the top and serve immediately over steamed rice.
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