Dry Fried Sichuan Beef

Method5 steps

1. 1

   Step 1: Before heating the wok, cut all 12 oz flank steak across the grain into ⅓-inch-thick strips. Julienne the 5 ginger slices, 2 celery stalks, 1 small carrot and 2 scallions. Set each aside separately and measure the seasonings so they can be added promptly to the hot wok. Have any separately prepared cooked rice ready for serving.

   Uses 12 oz flank steak, cut across the grain into ⅓-inch-thick strips · 5 slices ginger (julienned) · 2 celery stalks, julienned · 1 small carrot, julienned · 2 scallions (julienned)

   
2. 2

   Step 2: Heat the empty wok over high heat until it just starts to smoke. Add 1 tbsp of the cooking oil and swirl to coat. Immediately add all the sliced beef prepared in step 1 and spread it in a single layer. Brown for about 2–3 minutes, until released liquid has cooked off and the beef is well seared, checking from 2 minutes. Lift the beef into a clean bowl and set it aside briefly while making the aromatic base.

   Check the beef sear · 2 minUses 1 tbsp cooking oil for searing · All sliced flank steak

   
3. 3

   Step 3: Turn the heat down to low. Add the remaining 2 tbsp cooking oil, then all the julienned ginger prepared in step 1. Watch and stir until the ginger crisps. Add 1 tbsp spicy bean sauce and cook for about 1 minute, adjusting the heat to keep the ginger and paste from burning, until the oil turns red.

   Cook the spicy bean sauce · 1 minUses Remaining 2 tbsp cooking oil for the aromatic base · All julienned ginger · 1 tablespoon spicy bean sauce

   
4. 4

   Step 4: Add all the prepared celery and carrot from step 1 and the seared beef from step 2 to the ginger and bean-sauce oil in the wok. Raise the heat to high and stir to combine. Immediately add 1 tbsp Shaoxing wine, ¾ tsp sugar, 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tsp ground Sichuan peppercorn, the optional ⅛ tsp chili flakes and all the prepared scallions from step 1. Stir-fry quickly for about 1 minute, until everything is evenly coated and hot; continue as needed until the beef reaches at least 63°C. Remove the wok from the heat when ready.

   Finish the beef and vegetables · 1 minUses All ginger, spicy bean sauce and aromatic oil in the wok · All julienned celery and carrot · All seared beef lifted into its clean bowl · 1 tablespoon Shaoxing wine · ¾ teaspoon sugar · 1 tablespoon light soy sauce · 1 teaspoon sesame oil · 1 teaspoon ground Sichuan peppercorn

5. 5

   Step 5: Let the cooked beef and vegetables from step 4 rest off the heat for at least 3 minutes after the beef reaches 63°C. Transfer to a serving dish and serve as four portions, with separately prepared cooked rice if desired.

   Rest cooked beef before serving · 3 minUses All cooked beef, vegetables and sauce in the wok · ready cooked rice, for serving if desired