Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, dry-fried crispy beef. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Dry Fried Sichuan Beef (干煸牛肉, gan bian niu rou) is a spicy dish of crispy beef, vegetables, ginger, and spicy bean sauce. If spicy food isn't your thing, you Dry Fried Sichuan Beef (干煸牛肉, gan bian niu rou) is a great example of that. Too often, it's filled with soy sauce and too sweet.
Dry-Fried Crispy Beef is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Dry-Fried Crispy Beef is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have dry-fried crispy beef using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Dry-Fried Crispy Beef:
- Prepare Rump Steak
- Make ready Carrot
- Get Chinese Celery
- Get Chinese yellow wine
- Take sugar
- Take Spring onion, chopped
- Prepare fresh root ginger, chopped
- Make ready Sichuan peppercorn powder
- Make ready peanut oil
- Take Seasoning
- Prepare Chili bean paste
- Take Hoisin sauce
- Take Garlic, chopped
- Take Spring onion, chopped
- Prepare sesame seed oil
- Make ready salt
Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except. Super crispy pieces of beef coated in a sweet salty sauce = heaven in the form of a stir fry. PF Chang's copycat - done right!
Steps to make Dry-Fried Crispy Beef:
- Cutting across the grain, thinly slice the beef and then further cut it into 1/8 inch (2mm) shreds. Set aside. Cut the carrot and celery into similarly sized pieces and set aside.
- Heat the pan until it is very hot and add the oil.
- When the oil is hot, add the beef, stirring gently to separate, then add 2 teaspoons of Chinese yellow wine
- Continue stirring until the beef shreds are 'bouncing' in the pan.
- Thoroughly mix together the seasonings and add them to the beef.
- Stir-fry over high heat for 45 seconds, then add 1 tablespoon of sugar and 1 teaspoon of Chinese yellow wine. Stir fry for 15 seconds.
- Add the celery and carrot, stir fry for 30 seconds before adding the ginger, spring onion, and pepper corn powder.
- Stir and serve.
Marinating the beef is key for packing in great flavour into every single bite. This recipe is similar to Honey Pepper Beef Stir Fry - with the addition of the crispy beef! In this Sichuan (Szechuan) recipe, the beef is dry fried, making it chewy and crispy. Feel free to make the dish hotter by adding more chili paste or sauce if desired. Dry-fried beef cooked in the style of Sichuan is both pleasantly chewy and highly seasoned, perfect for serving as part of larger spread along with rice.
So that is going to wrap it up for this exceptional food dry-fried crispy beef recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
