<h1 class="pgc-h-arrow-right" data-track="1" > Sichuan stir-fried beef recipe</h1>
<h1 class="pgc-h-arrow-right" data-track="2" > Sichuan-style dried fried beef is both chewy and flavored, perfect for eating with rice. </h1>
Pan-fried beef with moderately hot oil removes most of the moisture, resulting in a unique, chewy texture.
Start beef in cold oil and gradually heat the oil to fry to a frying temperature that is safer and less dirty.
Dry frying is a unique technique in which vegetables or meats are fried in oil until most of the moisture is removed, resulting in a chewy but soft texture. Here, slice the flank steak against the grain, place it in cold oil in a wok, gradually raise the oil temperature and gently fry the meat. After draining the sliced steak, pouring out most of the oil, re-add it to the pot along with aromatic ingredients such as garlic and spicy peppers, as well as slices of carrots and celery, and sprinkle with numb Sichuan peppercorns.
<h1 class="pgc-h-arrow-right" data-track="25" > ingredient recipes</h1>
1 flank steak (approx. 2 lbs)?
1 cup peanut oil
1 tbsp soy sauce, divided
1 tablespoon ChinJiang vinegar, divided
1 tbsp Shaoxing wine (or dry sherry, if not)
2 tablespoons fermented watercress paste
2 teaspoons sugar
2 medium carrots, cut into thin strips
2 sprigs of Chinese celery (or regular celery), diagonally cut into 1/4-inch thin slices
1 medium clove garlic, chopped (about 2 teaspoons)
12 dried Chinese peppers, seeded
2 tsp. roasted Sichuan pepper
<h1 class="pgc-h-arrow-right" data-track="39" > approach</h1>
<h1 class="pgc-h-arrow-right" data-track="39">
</h1>
Cut the steak with grain into strips 2 to 3 inches wide. Cut transversely into 1/4 inch strips. Place the steak and oil in a wok and cook over medium to high heat, stirring occasionally. Beef initially emits a lot of moisture and eventually begins to hiss and fry. The beef is cooked a dark brown with crispy edges but still soft, about 10 minutes. Remove from the oil with a colander, drain on a plate lined with paper towels and transfer to a medium bowl. Add 1 teaspoon soy sauce and 1 teaspoon ChinJiang vinegar and stir to combine.
Place the remaining soy sauce, vinegar, wine, bean paste and sugar in a small bowl and stir until the sugar is dissolved.
Pour all but 1 tablespoon of oil from the wok and discard. Heat the wok at high temperatures until smokes. Add the carrots and celery, cook, stir and toss constantly until slightly charred, for about 30 seconds. Add garlic and chili peppers and cook, stirring constantly until fragrant, about 15 seconds. Add the beef and sauce, stir well and cook the sauce slightly for about 30 seconds. Add half of the Sichuan peppercorns and stir well. Transfer to a plate and sprinkle with the remaining Sichuan pepper. Serve immediately.