Szechwan Dry-Fried Beef Recipe

Name: Szechwan Dry-Fried Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound beef lean, boneless; 1 tablespoon hot bean sauce; 1 tablespoon sherry dry; 1/2 teaspoon sugar; 2 Small, hot chili peppers dry, crumbled and seeded; 1/2 cup vegetable oil; 1 large celery stalks cut into small pieces; 1 Medium carrots cut in small pieces; 2 teaspoons garlic minced; 1 teaspoon ginger minced fresh; 2 Whole scallions, spring or green onions cut in 1 1/2 inch lengths; 1 teaspoon sesame oil; 1/2 teaspoon peppercorns szechuan

Servings: persons

3/4 pound beef lean, boneless
1 tablespoon hot bean sauce
1 tablespoon sherry dry
1/2 teaspoon sugar
2 Small, hot chili peppers dry, crumbled and seeded
1/2 cup vegetable oil
1 large celery stalks cut into small pieces
1 Medium carrots cut in small pieces
2 teaspoons garlic minced
1 teaspoon ginger minced fresh
2 Whole scallions, spring or green onions cut in 1 1/2 inch lengths
1 teaspoon sesame oil
1/2 teaspoon peppercorns szechuan

1
To prepare peppercorns, place in an ungreased frying pan and cook, shaking pan frequently, over medium heat until aromatic; cool, then crush with a mortar and pestle or rolling pin.
2
Set aside.
3
Cut meat in slices 18 inch thick, then cut into shreds 18 inch wide and 2 inches long.
4
In a bowl, combine the hot bean sauce, sherry, sugar and chile peppers; set aside.
5
Pour salad oil in a wok or small deep pan and heat over medium-high heat to 360 degrees on a deep-frying thermometer.
6
Add 1/2 the meat and stir to separate shreds.
7
Cook until meat is dark brown, slightly shriveled, and chewy (about 2 1/2 to 3 minutes).
8
Remove with a slotted spoon and drain on paper towels.
9
Reheat oil to 360 degrees and repeat with remainder of the meat.
10
Pour off all but 3 tablespoons oil.
11
Increase heat to high.
12
When oil is hot, add celery and carrot and stir-fry for 2 minutes.
13
Add garlic and ginger and stir-fry for 30 seconds.
14
Add onion and stir-fry for 30 seconds.
15
Return meat to pan, add hot bean sauce mixture, and cook, stirring until most of the liquid has evaporated.
16
Stir in sesame oil and crushed peppercorns before serving.

538

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3/4 pound beef lean, boneless, 1 tablespoon hot bean sauce, 1 tablespoon sherry dry, 1/2 teaspoon sugar, and more.

Yes, Szechwan 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!

Szechwan Dry-Fried Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions