Dry Pot Summer Squash with Beef

Name: Dry Pot Summer Squash with Beef
Total time: 35 min
Ingredients: 2 medium, cut into 1-inch thick rounds summer squash or zucchini; 150g fatty beef slices; 1/2, cut into large wedges yellow onion; 5-6 pieces dried red chilies; 1 teaspoon Sichuan peppercorns; 3 cloves, minced garlic; 1 inch, minced ginger; 3 tablespoons vegetable oil; 1 tablespoon soy sauce; 1/2 teaspoon sugar; to taste salt; 2 stalks, chopped for garnish green onions

A vibrant Sichuan-style dry pot dish featuring tender summer squash and savory beef slices cooked with aromatic spices. The marriage of juicy squash, rich fatty beef, and numbing Sichuan peppercorns creates an unforgettable comfort food experience.

35 min

Medium

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Story

This recipe brings the authentic dry pot (gan guo) cooking style from Sichuan province to your home kitchen. The key is cooking on high heat while stirring constantly to achieve that characteristic smoky flavor.

Ingredients

summer squash or zucchini 2 medium, cut into 1-inch thick rounds

fatty beef slices 150g

yellow onion 1/2, cut into large wedges

dried red chilies 5-6 pieces

Sichuan peppercorns 1 teaspoon

garlic 3 cloves, minced

ginger 1 inch, minced

vegetable oil 3 tablespoons

soy sauce 1 tablespoon

sugar 1/2 teaspoon

salt to taste

green onions 2 stalks, chopped for garnish

Instructions

Prepare the ingredients

Slice the squash into thick rounds, about 1 inch each. Cut the onion into large wedges. Slice the beef thinly if not already prepared. Have all aromatics measured and ready near the stove.

Bloom the aromatics

Heat oil in a wok or large skillet over medium heat. Add Sichuan peppercorns and dried chilies. Stir for 30 seconds until fragrant and the chilies darken slightly. Add minced ginger and garlic, stir for another 15 seconds until aromatic. Be careful not to burn them.

Sear the beef

Add the beef slices to the wok. Cook on high heat, stirring constantly, until the beef releases its juices and begins to brown at the edges, about 2-3 minutes. The fat should render slightly.

Cook the vegetables

Add the squash rounds and onion wedges to the wok. Pour in soy sauce and sprinkle sugar. Toss everything together and cover with a lid. Let steam cook for 3-4 minutes, then remove lid and continue cooking on high heat, stirring frequently, until the squash is tender but holds its shape.

Finish and serve

Taste and adjust seasoning with salt. The dish should have a slight char and smoky flavor. Transfer to a serving bowl and garnish with fresh green onions. Serve immediately while hot, ideally in a preheated clay pot for the authentic experience.