Dry-Fried Beef Shreds
The shredded beef is a glossy reddish-brown with a crisp, fragrant finish, while the celery stays bright green and crunchy. The dish balances spicy, numbing, salty, and sweet flavors.
Ingredients
Lean tender beef (remove fascia, slice into thin pieces, cut along the grain into fine shreds)
600 g
Celery sprouts (remove roots, strings, and leaves, wash and cut into segments)
60 g
Vegetable oil
120 g
Doubanjiang chili paste (minced into fine paste)
30 g
Chili powder
6 g
Sugar
8 g
Cooking wine
15 g
Green garlic segments
30 g
Julienned ginger (peeled)
6 g
Salt
to taste
Soy sauce
to taste
Vinegar (a splash)
to taste
MSG
to taste
Sichuan peppercorns (sprinkled on top)
to taste
Instructions
1
Ingredient preparation
Remove the fascia from the beef, slice it into thin pieces about 0.1–0.2 cm thick, and cut across the grain into fine shreds 5–6 cm long. Trim away the roots, strings, and leaves from the celery sprouts, wash them well, and cut into 2–3 cm segments (split any thick ones lengthwise). Mince the doubanjiang chili paste into a fine paste.
2
Stir-frying the beef shreds
Heat the wok over high heat, pour in the vegetable oil and heat to 60–70% hot, add the beef shreds and stir-fry quickly a few times, add salt, and continue to stir-fry until crispy and the meat turns a deep reddish-brown. Then add the doubanjiang paste and chili powder, and toss a few more times.
3
Seasoning and plating
Add the sugar, cooking wine, soy sauce, and MSG in sequence, stir-fry evenly, then add the celery, green garlic, and ginger shreds, toss a few times, splash in a little vinegar, give it a final toss, and plate. Sprinkle Sichuan peppercorns over the top to finish.
