Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, dry-fried crispy beef. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This Sichuan crispy beef belongs to this category. In China we call it dried fried steak, or 干煸牛肉 (Gan Bian Niu Rou) in Chinese. The words "Gan Bian" refer to a Chinese cooking technique of pre-cooking the ingredients in hot oil to let them dehydrate slightly, creating a crispy crust and tender. Dry Fried Sichuan Beef (干煸牛肉, gan bian niu rou) is a spicy dish of crispy beef, vegetables, ginger, and spicy bean sauce.
Dry-Fried Crispy Beef is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Dry-Fried Crispy Beef is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have dry-fried crispy beef using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Dry-Fried Crispy Beef:
- Prepare 1 lb Rump Steak
- Get 4 oz Carrot
- Make ready 1 Chinese Celery
- Prepare 4 tsp Chinese yellow wine
- Prepare 1 tbsp sugar
- Take 1 tbsp Spring onion, chopped
- Make ready 1 tsp fresh root ginger, chopped
- Prepare 1/2 tsp Sichuan peppercorn powder
- Get 4 tbsp peanut oil
- Prepare Seasoning
- Take 2 tsp Chili bean paste
- Take 1 tbsp Hoisin sauce
- Prepare 2 tsp Garlic, chopped
- Get 2 tsp Spring onion, chopped
- Make ready 1 tsp sesame seed oil
- Take 1 tsp salt
Lay beef strips out in a single layer on a baking sheet lined with paper towels. In a small bowl, mix together the sugar, rice vinegar, orange juice. Even with the less oil, that crispiness is out of this world! The secret ingredient is the cornstarch.
Instructions to make Dry-Fried Crispy Beef:
- Cutting across the grain, thinly slice the beef and then further cut it into 1/8 inch (2mm) shreds. Set aside. Cut the carrot and celery into similarly sized pieces and set aside.
- Heat the pan until it is very hot and add the oil.
- When the oil is hot, add the beef, stirring gently to separate, then add 2 teaspoons of Chinese yellow wine
- Continue stirring until the beef shreds are 'bouncing' in the pan.
- Thoroughly mix together the seasonings and add them to the beef.
- Stir-fry over high heat for 45 seconds, then add 1 tablespoon of sugar and 1 teaspoon of Chinese yellow wine. Stir fry for 15 seconds.
- Add the celery and carrot, stir fry for 30 seconds before adding the ginger, spring onion, and pepper corn powder.
- Stir and serve.
Even with the less oil, that crispiness is out of this world! The secret ingredient is the cornstarch. In this Sichuan (Szechuan) recipe, the beef is dry fried, making it chewy and crispy. Feel free to make the dish hotter by adding more chili paste or sauce if desired. The dried beef can either be deep fried immediately for a couple minutes to give it a crispy outside (careful not to crowd the oil), or you could refrigerate a portion for frying later that week.
So that is going to wrap it up with this exceptional food dry-fried crispy beef recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
