dry-fried beef recipe

How to Make Dry-Fried Beef: A Comprehensive Guide

Dry-fried beef (干煸牛肉) is a Sichuan dish loved for its crispy texture, spicy aroma, and tender beef. Here’s a step-by-step guide to mastering it at home.

Ingredients: 500g beef sirloin, thinly sliced; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp sugar; 2 tbsp starch; 3 dried chilies; 1 tbsp Sichuan peppercorns; 2 garlic cloves; 1 ginger slice; 2 tbsp cooking oil.

Steps:

1. Marinate the beef: Mix beef with soy sauce, Shaoxing wine, sugar, and starch. Let it sit for 20 minutes.

2. Prepare aromatics: Chop garlic and ginger. Soak dried chilies in warm water until soft, then deseed and slice.

3. Stir-fry beef: Heat oil in a wok over high heat. Add beef and stir-fry until slightly browned. Remove and set aside.

4. Sauté aromatics: In the same wok, add dried chilies and Sichuan peppercorns. Fry until fragrant. Add garlic and ginger, stir briefly.

5. Combine: Return beef to the wok. Toss everything together for 1–2 minutes. Adjust seasoning with a pinch of salt if needed.

Tips: Use high heat for a crispy texture. Slice beef against the grain for tenderness. For extra flavor, add a pinch of five-spice powder. Serve hot with steamed rice!

Enjoy this spicy, savory dish that’s sure to impress!