Dry-fried Beef Shreds

Name: Dry-fried Beef Shreds
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 250 g beef tenderloin (cut into 8 cm long, 0.3 cm thick shreds); 1 g Sichuan salt; 100 g celery (cut into 4 cm long segments); 10 g soy sauce; 15 g shredded ginger; 10 g sesame oil; 25 g Pixian doubanjiang (finely chopped); 150 g cooked vegetable oil; 1 g Sichuan peppercorn powder

Tenderloin beef is cut into shreds and dry-fried with celery segments to make this classic Sichuan dish, delivering a numbing-spicy, salty fragrance and a crisp-tender, melt-in-the-mouth texture.

20 min

Easy

0 favorites

Ingredients

beef tenderloin (cut into 8 cm long, 0.3 cm thick shreds) 250 g

Sichuan salt 1 g

celery (cut into 4 cm long segments) 100 g

soy sauce 10 g

shredded ginger 15 g

sesame oil 10 g

Pixian doubanjiang (finely chopped) 25 g

cooked vegetable oil 150 g

Sichuan peppercorn powder 1 g

Instructions

Ingredient preparation

Cut the beef into 8 cm long, 0.3 cm thick shreds. Cut the celery into 4 cm long segments.

Stir-frying the beef

Place a wok over high heat, add 100 g of the cooked vegetable oil, and heat to about 70% hot. Add the beef shreds and stir-fry repeatedly until the moisture is nearly evaporated. Add the shredded ginger, Sichuan salt, and finely chopped Pixian doubanjiang, and continue stir-frying, adding the remaining oil as you go. When the beef shreds are nearly crispy, add the soy sauce. Add the celery and stir-fry until just cooked through. Transfer to a plate, sprinkle with Sichuan peppercorn powder, and serve.