Sichuan Dry Fried Beef Food

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!

SZECHUAN STYLE DRY FRIED BEEF

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!!

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.

SZECHUAN STIR-FRIED BEEF

Steps:

• Slice steak into thin slices, cutting across grain.
• In a small bowl, stir next eight ingredients together until smooth.
• Heat oil in a hot wok or deep skillet.
• Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
• Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
• Serve immediately over rice.
• Crisp snow peas make the perfect accompaniment.

DRY-FRIED BEEF

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.