In this Sichuan (Szechuan) recipe, the beef is dry fried, making it chewy and crispy.
If you like, you can replace one of the carrots with 1/2 cup of celery that has been strung and cut julienne-style. Feel free to make the dish hotter by adding more chili paste or sauce if desired.
Ingredients
- 1 pound beef (flank or sirloin steak is good)
- 2 medium carrots
- 1 tablespoon minced ginger
- 2 scallions (white parts only)
- 1 tablespoon sweet bean sauce (or substitute hoisin sauce)
- 3 teaspoons chili paste (or chili sauce, as needed)
- 7 1/2 tablespoons oil (for stir-frying)
- 1/4 teaspoon salt
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1/2 teaspoon sugar
- 1/2 teaspoon roasted Szechuan peppercorns
Steps to Make It
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Gather the ingredients.
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Cut the beef julienne style, across the grain, into thin slices less than 1/4-inch thick and 2 1/2 to 3 inches long.
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Wash, peel, and julienne the carrots into thin strips about 1/8-inch thick and 2 1/2 to 3 inches long.
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Mince the ginger.
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Cut the scallion into lengths about 2 1/2 inches long, and then into thin shreds.
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In a small bowl, combine the bean sauce and chili paste or chili sauce. Set aside.
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Heat the wok on medium-high heat for at least 30 seconds. The wok is ready when you can feel the heat when holding the palm of your hand 2 to 3 inches above the wok's surface.
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Add 1 1/2 tablespoons oil to the heated wok by drizzling it down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots.) Remove from the wok.
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Heat remaining 6 tablespoons of oil in the wok over medium-high to high heat. When the oil is hot, add the beef.
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Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out).
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Splash the beef with the rice wine or dry sherry during the later stages of cooking.
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Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture, and stir-fry for a few seconds.
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Then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.
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Stir in the sugar and the roasted Szechuan peppercorns. Taste and adjust seasonings if desired.
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Serve hot and enjoy!
Dry Frying Technique
In many Asian recipes, a technique known as dry frying is used. This means to cook an item in a large amount of hot oil to dry out the interior moisture to concentrate the flavor.
After the initial drying stage, the food item is briefly stir-fried with other seasonings and ingredients. The dried item soaks up all the flavors of the sauce to make a superior dish.
Nutrition Facts (per serving) | |
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276 | Calories |
13g | Fat |
5g | Carbs |
34g | Protein |
Nutrition Facts | |
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Servings: 3 to 4 | |
Amount per serving | |
Calories | 276 |
% Daily Value* | |
Total Fat 13g | 17% |
Saturated Fat 5g | 27% |
Cholesterol 102mg | 34% |
Sodium 114mg | 5% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 5% |
Protein 34g | |
Calcium 33mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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