Why You Will Love This Sichuan Dry Fried Beef Recipe
This recipe represents the essence of regional Chinese cooking. Every bite tells a story of tradition technique and the pursuit of perfect flavor balance.
Ingredients
| Ingredient | Amount |
|---|---|
| Beef flank steak sliced thin across grain | 300g |
| Sugar | 1 teaspoon |
| Cornstarch | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Light soy sauce | 2 tablespoons |
| Fresh ginger minced | 1 inch piece |
| Chicken broth | 1/2 cup |
| Cooking oil | 3 tablespoons |
| Garlic cloves minced | 3-4 |
Step by Step Instructions
Step 1
Prepare all ingredients before you start cooking. Chinese stir fries come together quickly so having everything prepped and within reach is essential. Slice your protein against the grain into even pieces.
Step 2
Heat your wok over high heat until it just begins to smoke. Add oil and swirl to coat the surface. The wok should be hot enough that the oil shimmers immediately.
Step 3
Add your protein in a single layer. Let it sear undisturbed for 30 seconds to develop color then stir fry until just cooked through. Remove from the wok and set aside.
Step 4
Add a little more oil to the wok. Stir fry aromatics garlic ginger and scallions for 10 seconds until fragrant. Add vegetables and stir fry for 1-2 minutes until crisp tender.
Step 5
Return the protein to the wok. Pour the sauce mixture around the edges not directly on the food. Toss everything together vigorously for 30 seconds until the sauce coats everything evenly.
Step 6
Finish with a drizzle of sesame oil and a sprinkle of fresh scallions. Transfer to a serving plate immediately.
Pro Cooking Tips
- A carbon steel wok seasoned properly will outperform any non stick pan for Chinese cooking.
- Prep all ingredients before you start cooking Chinese stir fries come together in seconds.
- Day old cold rice is essential for fried rice fresh rice will turn mushy.
- Pat your protein dry with paper towels before cooking for better browning and texture.
Serving Suggestions
Serve immediately while hot alongside steamed jasmine rice. Garnish with fresh scallions or cilantro for a final touch of color and freshness.
