Yu Xiang Beef Shreds
A classic Sichuan dish: shredded beef is first starch-coated and par-cooked in hot oil, then quickly stir-fried over high heat with shredded bamboo shoots, pickled chili peppers, and the signature fish-fragrant sauce for a bold, aromatic fish-fragrant flavor.
Ingredients
beef shreds
200 g
bamboo shoot shreds
65 g
chili oil
4 g
pickled chili peppers (shredded)
13 g
egg (use egg white)
1
rice vinegar
cornstarch (dry cornstarch for coating)
sugar
soy sauce
chopped scallions
Shaoxing wine
minced ginger
fine salt
minced garlic
Sichuan peppercorn powder
cornstarch slurry
MSG
Instructions
1
Velvet-Stir-Fry the Beef
Place the beef shreds in a marinade of egg white, dry cornstarch, and fine salt, mix evenly, briefly stir-fry in the wok, then remove. Separately stir-fry the bamboo shoot shreds and pickled chili pepper shreds in lard, then return the beef shreds to the wok and stir-fry over high heat for about ten seconds (scattering the beef shreds so they do not stick together), then drain off the oil.
2
Add the Yu Xiang Sauce
Pour the prepared yu Xiang (fish-fragrant) sauce — minced ginger, minced garlic, sugar, Shaoxing wine, vinegar, chili oil, cornstarch, chopped scallions, soy sauce, and MSG — into the wok and toss to combine.
