Serving
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Dry Fried Beef Slivers
China - Sichuan
  -   gan bian niu rou si
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
45 min  
Yes

This justly famous dish is quick and easy to make - and can be served either hot or cold. Just moderately fiery and very tasty It's one of my favorite uses for beef on hand. Versatile, this recipe serves 2 as a main dish or 4 as a side dish or cold salad.




1
4
1/4
1-1/2
4
1
3
3
1/2
1/2
1/2
#

t
in

t
T
T
T
T
t
Beef, lean (1)
Celery Stalks
Salt
Ginger Root
Scallions
Sichuan Pepper (2)
Oil
Chili Bean Paste (3)  
Rice Wine
Soy Sauce, light
Sesame Oil
Prep
  1. Remove excess fat from BEEF and slice thin across the grain, then slice into narrow slivers up to 2-1/2 inches long.
  2. Run a vegetable peeler down the edges of CELERY STALKS, to remove the outermost fibers. Cut into 2 inch lengths, then lengthwise into sticks about 1/4 inch wide. Sprinkle with about 1/4 t salt and tumble to draw out some of the water. Let sit for 10 minutes, then rinse and drain well.
  3. Slice GINGER very thin, then cut slices into narrow slivers. Cut SCALLIONS, white part only, into 2 inch lengths, then quarter them lengthwise and and mix with ginger.
  4. Dry fry Sichuan Peppercorns until fragrant, then grind fairly fine.
Run (20 min)
  1. Heat Oil to the smoke point in a wok or sauté pan. Stir in the Beef and fry stirring over highest heat until water is all gone and oil becomes clear again. When nearly done, pour the Rice Wine around the beef and stir in.
  2. Push beef up the sides of the pan leaving a pool of oil in the center. Pour Chili Bean Sauce into the oil pool and stir until fragrant. Stir in the Ginger mix for a few seconds, then stir the beef back down into the mix.
  3. Stir in the Soy Sauce and then the Celery. Fry stirring until the celery is crisp tender - err on the crisp side.
  4. Turn off the heat and stir in the Sesame Oil and Sichuan Pepper.
  5. Serve hot or as a cold beef salad.
NOTES:
  1. Beef:   Flank steak has been suggested, but chuck or tri-tip roast will do just fine and cost a lot less.
  2. Sichuan Peppercorns   These are nothing like black pepper. For details see our Sichuan Pepper page.
  3. Chili Bean Paste:   Sichuan style pastes made from fava beans, not soy beans and are fairly hot. Other chili bean pastes can be used without a lot of change in flavor.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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