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Cut the beef evenly into thin slices and then against the grain into fine slivers (less than 1.5 inch in section). Discard any fat or gristly bits.
– gan bian niu rou si
Sichuan Dry–Fried Beef Slivers is a classic from the Chinese province of Sichuan. The dry-frying method is a Sichuanese invention. It uses neither marinade nor sauces, but relies on the gradual drying out of the main ingredient over a moderate heat, and the subsequent addition of spices and flavourings. The principal ingredient, which is usually cut into strips or fine slivers, ends up slightly crisp and chewy, but succulent within, with a delicious toasty fragrance and a dry, spicy taste.