Sichuan Dry-Fried Beef Slivers Recipes(干煸牛肉丝)
Print Recipe
Sichuan Dry-Fried Beef Slivers (gan bian niu rou si/干 煸 牛肉 丝) is a classic from the Chinese province of Sichuan.
Servings Prep Time
4 5
Cook Time Passive Time
15 20
Servings Prep Time
4 5
Cook Time Passive Time
15 20
Sichuan Dry-Fried Beef Slivers Recipes(干煸牛肉丝)
Print Recipe
Sichuan Dry-Fried Beef Slivers (gan bian niu rou si/干 煸 牛肉 丝) is a classic from the Chinese province of Sichuan.
Servings Prep Time
4 5
Cook Time Passive Time
15 20
Servings Prep Time
4 5
Cook Time Passive Time
15 20
Ingredients
Servings:
Instructions
  1. Remove meat from the cooling
    Remove meat from the cooling
  2. Cut the meat into very thin slices against the fiber, then cut into very thin sticks
  3. Also cut the carrots, celery, ginger and spring onions into very thin sticks Mix the celery with a little salt and set aside for a while, then shake off the salt water before cooking, then prepare everything
    Sichuan Dry-Fried Beef Slivers Recipes
  4. Heat up the oil, stir in the meat until it gets a bit crunchy
    Sichuan Dry-Fried Beef Slivers Recipes
  5. When the oil clears again, add the rice wine around the edge, put the flame on medium, push the meat to the edge or remove it
    Sichuan Dry-Fried Beef Slivers Recipes
  6. Add the chili bean paste to the oil, stir fry for about 30 seconds until it turns red
    Sichuan Dry-Fried Beef Slivers Recipes
  7. Add ginger and spring onions, stir fry for about 10 seconds
  8. Add the celery and carrots, soy sauce and salt to taste, stir-fry until the vegetables are barely cooked
    Sichuan Dry-Fried Beef Slivers Recipes
  9. Add meat again or bring it back from Work and mix everything well
  10. Remove from the flame, drizzle over the sesame oil and transfer everything to a serving plate and serve to fragrant rice
    Sichuan Dry-Fried Beef Slivers Recipes
  11. Sprinkle with chili oil, if desired, and sprinkle with a good pinch of Sichuan pepper
Recipe Notes

The chili bean paste (Pixian Doubanjiang, 郫县 豆瓣酱) from Sichuan comes from the village of Pi near Chengdu and is produced in a very traditional way in huge clay pots by slow fermentation. Ingredients are next to the Sichuan chilies only fava beans, wheat flour, and salt. This results in a pretty dark red, tough mass. However, there are also bottlings in oil, which is given an extremely red color by the chilies. In addition, the mass is so supple. We prefer this variant.

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