Dry Fried Shredded Beef recipe
information
Dry frying is a unique Szechuan cooking method, in which the main ingredient is firstly stir-fried slowly over a low heat until dry, then finished off quickly with a mixture of other ingredients over a high heat.
ingredients
350 - 400 g (12 - 14 oz) beef steak
1 large or 2 small carrots
2 - 3 sticks celery
30 ml (2 tbsp) sesame oil
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) chilli bean sauce
15 ml (1 tbsp) light soy sauce
1 clove garlic, finely chopped
5 ml (1 tsp) light brown sugar
2 - 3 spring onions, finely chopped
2.5 ml (1/2 tsp) finely chopped fresh root ginger
ground Szechuan pepper
1 large or 2 small carrots
2 - 3 sticks celery
30 ml (2 tbsp) sesame oil
15 ml (1 tbsp) Chinese rice wine or dry sherry
15 ml (1 tbsp) chilli bean sauce
15 ml (1 tbsp) light soy sauce
1 clove garlic, finely chopped
5 ml (1 tsp) light brown sugar
2 - 3 spring onions, finely chopped
2.5 ml (1/2 tsp) finely chopped fresh root ginger
ground Szechuan pepper
method
1. Cut the beef into matchstick-sized strips. Thinly shred the carrots and celery sticks.
2. Heat the sesame oil in a preheated wok (it will smoke very quickly) . Reduce the heat and stir-fry the beef shreds with the rice wine or sherry until the colour changes.
3. Pour off the excess liquid and reserve. Continue stirring until the meat is absolutely dry.
4. Add the chilli bean sauce, soy sauce, garlic and sugar. Blend well, then add the carrot and celery shreds. Increase the heat to high and add the spring onions, ginger and the reserved liquid. Continue stirring, and when all the juice has evaporated, season with Szechuan pepper and serve.
2. Heat the sesame oil in a preheated wok (it will smoke very quickly) . Reduce the heat and stir-fry the beef shreds with the rice wine or sherry until the colour changes.
3. Pour off the excess liquid and reserve. Continue stirring until the meat is absolutely dry.
4. Add the chilli bean sauce, soy sauce, garlic and sugar. Blend well, then add the carrot and celery shreds. Increase the heat to high and add the spring onions, ginger and the reserved liquid. Continue stirring, and when all the juice has evaporated, season with Szechuan pepper and serve.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
