dry stir-fried shredded beef

How to Make Dry-Fried Beef Shreddes (Gan Bian Niu Si)

Dry-fried beef shreds, a classic Sichuan dish, is loved for its crispy texture, aromatic spices, and tender beef. Here’s a detailed guide to recreate it at home.

Ingredients: 300g beef tenderloin (sliced thinly against the grain), 2 tbsp Sichuan peppercorns, 1 tbsp dried chili peppers, 1 tbsp ginger (minced), 2 garlic cloves (minced), 2 tbsp cooking oil, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp Shaoxing wine, and a pinch of salt.

Steps:

1. Marinate the beef: Mix beef slices with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and a pinch of salt. Let it sit for 20 minutes.

2. Prepare spices: Heat oil in a wok over low heat. Add Sichuan peppercorns and dried chilies, stir-fry until fragrant (30 seconds), then remove and set aside.

3. Stir-fry beef: Increase heat to high. Add marinated beef and stir-fry vigorously for 2–3 minutes until slightly crispy. Remove and drain excess oil.

4. Combine: In the same wok, add ginger and garlic, sauté until golden. Return beef, add remaining soy sauce, sugar, and fried spices. Toss quickly for 1 minute.

Serve hot with steamed rice or as a side dish. The key is high heat and quick cooking to keep the beef tender while achieving a crispy, spicy kick. Enjoy this authentic Sichuan flavor!