SPICY DRY-FRIED BEEF
This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.
Provided by Grace Young
Categories Dinner Beef Quick & Easy Soy Sauce Carrot Celery Sesame Oil Ginger
Yield 2-3 servings as a main dish with rice or 4 as part of a multicourse meal
Number Of Ingredients 12
Steps:
- Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.
- Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.
SZECHUAN STYLE DRY FRIED BEEF
Szechuan dry fried beef, Mala beef
Provided by Elaine
Number Of Ingredients 14
Steps:
- Cut beef into shreds and marinate with salt, sugar, white pepper and cooking wine. Mix well and set aside fro 10 minutes.
- Heat vegetable cooking oil in wok until hot (around 160 degree C) and then place the beef shreds in. Quickly move and pour the extra oil out when the shreds are well separated and dried well. This is extremely important to use a large amount of oil if you are using a iron wok. Oil can take the water away quickly.
- Place in garlic, ginger, pepper flakes and dried chili peppers and continue Sautee with a middle high fire. Place celery in. Mix well.
- Drizzle black vinegar along with the wok, then add sesame oil. Mix well and serve hot!!
Nutrition Facts : Calories 315 kcal, Carbohydrate 8 g, Protein 14 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 53 mg, Sodium 655 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SICHUAN DRY-FRIED BEEF RECIPE
Steps:
- Combine remaining soy sauce, vinegar, wine, chili bean paste, and sugar in small bowl and whisk until sugar is dissolved.
- Pour out all but 1 tablespoon oil from wok and discard. Heat wok over high heat until smoking. Add carrots and celery and cook, stirring and tossing constantly until lightly charred, about 30 seconds. Add garlic and chiles and cook, stirring constantly until fragrant, about 15 seconds. Add beef and sauce and toss until well-coated, and sauce is slightly cooked down, about 30 seconds. Add half of Sichuan peppercorn and toss to combine. Transfer to platter and sprinkle with remaining Sichuan peppercorn. Serve immediately.
Nutrition Facts : Calories 377 kcal, Carbohydrate 8 g, Cholesterol 119 mg, Fiber 2 g, Protein 43 g, SaturatedFat 6 g, Sodium 608 mg, Sugar 3 g, Fat 18 g, ServingSize Serves 4 as part of a larger meal., UnsaturatedFat 0 g
DRY-FRIED BEEF
This is adapted from a traditional Szechuan dish, with a longer cooking time and less sauce. This is an unbelievably strange-looking dish, and absolutely amazingly delicious!
Provided by James Elkins
Categories Szechuan
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
- (Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
- Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
- Do not brown them.
- Wipe the wok out, and repeat for the celery.
- Wipe the wok out again, add the remaining 2T oil and the palm sugar.
- When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
- Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
- Return the carrots and celery to the wok.
- Add ginger root.
- Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
- The ingredients will lose most of their remaining liquid turn dark.
- In the traditional version of this dish, at this point the cooking is complete.
- Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
- Toss the remaining ingredients into the dish and serve with steamed rice.
CRISPY GINGER BEEF
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
- Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g
THAI SUN DRIED CRISPY BEEF
My fiance, Ry, used to always order this dish at the Bangkok Garden (Thai restaurant), in Bethesda, MD. But now... he'd rather have mine!
Provided by pearliegirlie
Categories Meat
Time P1DT7h
Yield 7-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak lengthwise, with grain, in strips 1-2 inches wide and 4-5 inches long.
- Combine lemongrass, chili peppers, garlic, parsley roots, shallots and ginger into a mortar or food processor and grind together, until well mixed.
- Add mixture from last step to a gallon sized zip top freezer bag and add fish sauce, sugar and kaffir lime leaves -- stir to mix in new ingredients.
- Add beef strips and mix well to coat (don't be afraid to get your hands dirty, reach into that bag, it'll be worth it).
- Refrigerate bagged beef mixture overnight.
- Lay beef strips out on a large cookie sheet and heat in the oven on the lowest setting for 5-7 hours, until dried (historically in Thailand, this step was the sun-drying step).
- The dried beef can either be deep fried immediately for a couple minutes to give it a crispy outside (careful not to crowd the oil), or you could refrigerate a portion for frying later that week.
- Serve hot with Sriracha sauce and sticky rice, or steamed jasmine rice.
Nutrition Facts : Calories 1631.8, Fat 166.6, SaturatedFat 24.6, Cholesterol 53.1, Sodium 700, Carbohydrate 9.6, Fiber 0.6, Sugar 4.9, Protein 28.8
SPICY CRISPY BEEF
I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies.
Provided by Brent
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
- Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
- In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
- Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.
Nutrition Facts : Calories 489 calories, Carbohydrate 40.9 g, Cholesterol 26.6 mg, Fat 31.8 g, Fiber 0.6 g, Protein 11.4 g, SaturatedFat 6 g, Sodium 1382.9 mg, Sugar 29.8 g
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SICHUAN BEEF, DRY-FRIED - THE WOKS OF LIFE
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4.8/5 (27)Total Time 25 minsCategory BeefCalories 250 per serving
- Heat the wok over high heat until it starts to smoke. Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beef in a single layer. (This step will prevent the beef from sticking to your wok.) Brown the beef until the liquid cooks off and the meat is well-seared. This step should take about 2-3 minutes. Remove the beef from the wok, and set aside.
- Turn the heat down to low, and add 2 tablespoons of oil to the wok. Crisp the ginger, and add the spicy bean sauce. Cook for about a minute until the oil turns red, adjusting the heat as needed to avoid burning. Next, add the celery, carrot, and cooked beef. Turn the heat up to high, and stir to mix well. Immediately add the Shaoxing wine, sugar, light soy sauce, sesame oil, ground Sichuan peppercorn, chili flakes (optional), and the scallions.
- Stir quickly for about a minute and mix everything well. Transfer to a dish and serve with plenty of rice! You’ll need it.
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