Best Spicy Dry Fried Beef Recipes

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.

SPICY SICHUAN BEEF STIR-FRY

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

SPICY DRY-FRIED BEEF

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.

SPICY CRISPY BEEF

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.

SICHUAN BEEF

Steps:

• Gather the ingredients.
• Cut the beef julienne style, across the grain , into thin slices less than 1/4-inch thick and 2 1/2 to 3 inches long.
• Wash, peel, and julienne the carrots into thin strips about 1/8-inch thick and 2 1/2 to 3 inches long.
• Mince the ginger.
• Cut the scallion into lengths about 2 1/2 inches long, and then into thin shreds.
• In a small bowl, combine the bean sauce and chili paste or chili sauce. Set aside.
• Heat the wok on medium-high heat for at least 30 seconds. The wok is ready when you can feel the heat when holding the palm of your hand 2 to 3 inches above the wok's surface.
• Add 1 1/2 tablespoons oil to the heated wok by drizzling it down the sides. When the oil is hot, add the julienned carrots. Stir-fry for 2 minutes, stirring in the salt. (Do not brown the carrots.) Remove from the wok.
• Heat remaining 6 tablespoons of oil in the wok over medium-high to high heat. When the oil is hot, add the beef.
• Stir-fry for approximately 10 minutes, until the beef is crispy and dark brown and chewy (you will hear the beef sizzle as it dries out).
• Splash the beef with the rice wine or dry sherry during the later stages of cooking.
• Push the beef up to the sides and drain all but 2 tablespoons from the wok. Add the bean sauce and chili paste or sauce mixture, and stir-fry for a few seconds.
• Then add the ginger and scallions. Stir-fry for a few seconds, until aromatic, then return the carrots to the wok.
• Stir in the sugar and the roasted Szechuan peppercorns. Taste and adjust seasonings if desired.
• Serve hot and enjoy!