beef sizchuan

By foodiva

Ingredients

• 1/2 pound beef
• 1 cup of celery sections (around 5 cm long) or as needed
• 5 chili dried pepper, cut into shreds and remove the seeds
• 2 green onion whites, cut into sections around 5 cm long
• 1 inch root ginger, shreds
• 1 tablespoon doubanjiang
• 1 teaspoon chili pepper powder or as needed
• 1/2 teaspoon Sichuan peppercorn powder
• Sesame seeds for garnish
• Salt to taste
• 2 tablespoons cooking wine
• 1 tablespoon light soy sauce
• 3 tablespoons cooking oil

Details

Servings 1
Preparation time 10mins
Cooking time 30mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Szechuan Beef Stir Fry – China Sichuan Food

Stir fry

Szechuan Beef Stir Fry

Szechuan Beef Stir Fry

The cooking method of this dish is called as dry frying, which is also used in another famous Sichuan dish

. Beef shreds are fried firstly to remove the water before adding spices and seasonings. This process helps the beef to absorb the aroma of seasonings and thus endow the final dish with a much stronger flavor. If you love dry frying, check

I do not recommend making a large amount at one time until you are quite confident about your fire and stir frying skills.

Marinate the beef shreds with oil can help to prevent the beef shreds becomes dried out during the dry frying process.

Put the seasonings according to the order.

Heat up your wok or pan firstly for around 2 minutes and then add around 2 tablespoons cooking oil to heat until the oil is really hot.

Add beef shreds in. Stir fry for around 1 to 2 minutes over high fire, you will see there is sauce coming out in your wok. Pour the sauce out and transfer the beef shreds to one side of your wok or pan.

Make sure there is no extra liquid in your pan or wok.

Add around 1/2 tablespoon oil to fry the ginger shreds, green onion shreds and dried chili pepper sheds until aroma over medium fire.

Add doubanjiang in to stir fry for the red oil. Mix everything well. Spread chili pepper powder, Sichuan peppercorn powder and sesame seeds. Toss quickly and make sure all the ingredients are combined completely.Add celery sections in and continue cook for around 1 minute.

Serve:

Szechuan Beef Shreds Stir fry

5 chili dried pepper, cut into shreds and remove the seeds

2 green onion whites, cut into sections around 5 cm long

Put the beef in refrigerator for about 30 minutes and cut into small and long shreds.

In a large mixing bowl, well combine beef shreds and marinating ingredients and set aside for 10 minutes.

Heat up your wok or pan firstly for around 2 minutes and then add around 2 tablespoons cooking oil to heat until the oil is really hot.

Add beef shreds in. Stir fry for around 1 to 2 minutes over high fire, you will see there is sauce coming out in your wok. Pour the sauce out and transfer the beef shreds to one side of your wok or pan.

Add around 1/2 tablespoon oil to fry the ginger shreds, green onion shreds and dried chili pepper sheds until aroma over medium fire.

Add doubanjiang in to stir fry for the red oil. Mix everything well.

Spread chili pepper powder, Sichuan peppercorn powder and sesame seeds. Toss quickly and make sure all the ingredients are combined completely.

Add celery sections in and continue cook for around 1 minute.

Transfer out and serve hot!

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