Gun Ban Niu Rou Si (Sichuan Dry Fried Beef) Recipe

Name: Gun Ban Niu Rou Si (Sichuan Dry Fried Beef)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry; 1 teaspoon chili paste; 1 teaspoon soy sauce; 1 teaspoon ground szechuan peppercorns; ¼ teaspoon fresh ground black pepper; 4 tablespoons peanut oil; 1 lb flank steak, sliced against the grain 1/4 inch thick slices; 5 dried red chilies; 1 garlic clove, minced; 1 teaspoon fresh ginger, julienned; 1 bell pepper, thinly sliced (red, orange or yellow); 2 scallions, cut into 3 inch lengths then shredded

Servings: persons

2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
1 teaspoon chili paste
1 teaspoon soy sauce
1 teaspoon ground szechuan peppercorns
¼ teaspoon fresh ground black pepper
4 tablespoons peanut oil
1 lb flank steak, sliced against the grain 1/4 inch thick slices
5 dried red chilies
1 garlic clove, minced
1 teaspoon fresh ginger, julienned
1 bell pepper, thinly sliced (red, orange or yellow)
2 scallions, cut into 3 inch lengths then shredded

1
In a small bowl, combine the rice wine, chili paste, soy sauce, sichuan pepper and black pepper.
2
Set aside.
3
Heat a large skillet or wok over high heat until a bead of water sizzles and evaporates upon contact.
4
Add 3 tbsp of the peanut oil, swirl to coat the pan, then wait one minute for the oil to heat up.
5
Add the beef, spread it out evenly, and allow it to sizzle undisturbed for 2 minutes.
6
Cook the beef for another 2 minutes, stirring occasionally, until the oil becomes clear again.
7
Transfer the meat to a plate lined with paper towels to drain.
8
Drain the wok of the oil and using a paper towel, wipe clean.
9
Add remaining 1 tbsp oil and heat for 1 minute on medium-high.
10
Add the chilies, garlic and ginger and stir-fry (30 seconds).
11
Add the bell pepper and stir-fry 1 minute more.
12
Add the beef to the pan and pour in the sauce, making sure to use a spatula to release any brown bits from the bottom of the pan.
13
Toss in the scallions then transfer to a plate and serve.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry, 1 teaspoon chili paste, 1 teaspoon soy sauce, 1 teaspoon ground szechuan peppercorns, and more.

Yes, Gun Ban Niu Rou Si (Sichuan Dry Fried Beef) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gun Ban Niu Rou Si (Sichuan Dry Fried Beef)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions