Sichuan Dry-Fried Beef Recipe
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Category
Mains
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Cusine
Chinese
What do you need?
How to make?
Ingredients
1 pound flank steak, cut into thin strips
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons Sichuan peppercorns, toasted and ground
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1/4 cup chicken broth
3 scallions, sliced
Directions
Cut steak with the grain into 2- to 3-inch-wide strips. 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. Remove from oil with a slotted spoon, drain on paper towel-lined plate, and transfer to medium bowl. Add 1 teaspoon soy sauce and 1 teaspoon Chinkiang vinegar and toss to combine.