Sichuan Beef, Dry-Fried

The spicy dry-fried Sichuan Beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.

CUISINES: Chinese
LEVEL: EASY
SERVING: 2 People
TIME: 30 min
INGREDIENTS:
  • 8 oz Beef  
  • 1 tbsp Shaoxing Wine [Marinade]
  • 1 tbsp Soy Sauce [Marinade]
  • 1 tsp Salt [Marinade]
  • 1 tsp Cooking Oil [Marinade]
  • 2 tbsp Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video) [Seasoning]
  • 2 tbsp Shaoxing Wine [Seasoning]
  • 1 tsp Minced Garlic
  • 1 tsp Minced Ginger
  • 1 tsp Minced green Onion
  • 1 tbsp Pixian Spicy Bean Paste [Seasoning]
  • 1 tsp Dried Red Chilis, Julienned
  • 0.5 tsp Sichuan Peppercorn Powder [Seasoning]
  • 1 tsp Soy Sauce [Seasoning]
  • 0.5 tsp Sugar [Seasoning]
  • 1 tsp Sweet Black Rice Vinegar [Seasoning]
  • 2 oz Chinese Celery
  • 1 tsp Chef Made Chili Oil (See ''Chef John Signature Oil'' Video)
DIRECTIONS:
Step 1
Step 1
Step 1
Thinly slice the beef into 2-inch strips.
Step 2
Step 2
Step 2
In a bowl, combine beef, Shaoxing wine, soy sauce, a pinch of salt, and cooking oil. Mix well. Set aside.
Step 3
Step 3
Step 3
Cut the Chinese celery into 1.5-inch strips.
Step 4
Step 4
Step 4
In a wok over high heat, add cooking oil when the wok is hot, slide in beef strips, and stir-fry until beef strips just turn brown. Add pepper oil during stir-frying. 
Step 5
Step 5
Step 5
Remove from wok, clean the wok then return it to the stove, when it’s hot, add oil, then add the beef to stir-fry again until the beef strips turn darker brown.
Step 6
Step 6
Step 6
In the same wok, add minced garlic, minced ginger, and julienned dried red chili, and stir-fry several times. Then add peppercorn oil, Shaoxing wine, pixian spicy bean paste, sichuan peppercorn powder, soy sauce, sugar, and sweet black rice vinegar. Toss to mix well.
Step 7
Step 7
Step 7
To finish off, add Chinese celery, and stir-fry several times until thoroughly mixed. Drizzle a few drops of chili oil.
Step 8
Step 8
Step 8
Enjoy!
Final Notes
Final Notes
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.