Sichuan Dry-Fried Beef

Name: Sichuan Dry-Fried Beef
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots, cut into fine julienne; 2 stalks Chinese celery (or regular celery), cut on a sharp bias into 1/4-inch slices; 2 Tbsps fermented chili bean paste; 12 hot Chinese dry chili peppers, seeded; 907 grams flank steak (about; 2 teaspoons medium clove garlic, minced (about; 237 milliliters peanut oil; 1 Tbsp Shaoxing wine (or dry sherry, if unavailable); 1 Tbsp soy sauce, divided; 2 teaspoons sugar; 1 Tbsp chinkiang vinegar, divided; 2 teaspoons toasted and ground Sichuan peppercorns

Sichuan Dry-Fried Beef might be just the main course you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 406 calories, 50g of protein, and 17g of fat per serving. This recipe serves 4. Head to the store and pick up shaoxing wine, celery, ground sichuan peppercorns, and a few other things to make it today. To use up the vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cut steak with the grain into 2- to 3-inch wide strips.

Ingredients you will need

Grains

Steak

Cut crosswise into 1/4-inch strips.

Combine steak and oil in wok and cook over medium-high heat, stirring occasionally. Beef will initially give off lots of moisture and eventually begin sizzling and frying. Beef is done when deep brown, crisp at edges, but still pliant, about 10 minutes.

Ingredients you will need

Steak

Beef