Dry-Fried Crispy Beef. 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. If spicy food isn't your thing, you can substitute the hot bean sauce/paste for regular sweet bean sauce/paste and omit the chili flakes. In this Sichuan (Szechuan) recipe, the beef is dry fried, making it chewy and crispy.

According to all people, cooking is indeed work which is quite simple. Besides they are indeed hobbies cooking and have ability cooking that is quite, they are also smart in mixing each dish so that it becomes dish delectable. But there are those who cannot skillfully cook, so they must learn and see recipes that are cushy to follow.

Dry-Fried Crispy Beef Very tasty dish. If you can't get the Sichuan peppercorn powder at your local grocery store, try your local Asian supermarket. Like the ubiquitous Beef and Broccoli, exactly where, when and how Crispy Chilli Beef came into existence remains as intriguing and mysterious as Josh Hartnett's gaze circa Pearl Harbour.

You can make Dry-Fried Crispy Beef use 16 ingredients and 8 the steps. Here guides how you cook it.

The main ingredient Dry-Fried Crispy Beef as follows:

You need 1 lb of Rump Steak.
Provide 4 oz of Carrot.
Provide 1 of Chinese Celery.
You need 4 tsp of Chinese yellow wine.
You need 1 tbsp of sugar.
Prepare 1 tbsp of Spring onion, chopped.
Provide 1 tsp of fresh root ginger, chopped.
Provide 1/2 tsp of Sichuan peppercorn powder.
Provide 4 tbsp of peanut oil.
Provide of Seasoning.
Provide 2 tsp of Chili bean paste.
Provide 1 tbsp of Hoisin sauce.
You need 2 tsp of Garlic, chopped.
Provide 2 tsp of Spring onion, chopped.
Prepare 1 tsp of sesame seed oil.
Prepare 1 tsp of salt.

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 interior. I've had the black bean version and the dry-fried version.

How 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..

The dry-fried will be like the fish version of the fried chicken. The flounder is crispy on the outside and so soft and flaky on the. The Sichuan Dry-fried Shredded Beef is ready. As the broad bean paste contains salt, please note that it is not necessary to add salt or just add a little during cooking. The exact flavor depends on one's personal taste.