Cart | Track Order | Help

RECIPE SEARCH

Sichuan Dry-Fried Beef

Print Full

Source: The Heritage of Chinese Cooking

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

The Han Chinese eat beef sparingly, if at all, in some parts of China. In South China, the cow or ox is a hardworking member of the family, and is eaten only after no more use can be found for the animal.

RECIPE INGREDIENTS

For Sichuan Sauce:

1 1/2 teaspoons light soy sauce

1 1/2 teaspoons dark soy sauce

1 1/2 tablespoons sugar

4 1/2 tablespoons white vinegar

1 teaspoon Worcestershire shire

1/2 teaspoon chili sauce (available at Chinese stores)

1 teaspoon oyster sauce (available at Chinese stores)

For Beef:

1 egg, lightly beaten

10 oz beef brisket (topside), cut into 1/4-inch x 2-inch long shreds

1 tablespoon cornstarch

2 tablespoons cornstarch, mixed with enough cold water to form a paste

4 cups groundnut peanut oil, for deep-frying

1 teaspoon fine fresh chili julienne

2 large cloves garlic, finely sliced

2 teaspoons shredded scallions (spring onions)

1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry

Sichuan Dry-Fried Beef Recipe at Cooking.com

DIRECTIONS

FOR SICHUAN SAUCE: Combine all of the ingredients for the sauce in a bowl and mix until thoroughly combined. Set aside.

FOR BEEF: Mix about three-quarters of the egg into the shredded beef. Sprinkle in the 1 tablespoon of cornstarch; then, work in a little of the cornstarch paste with the fingers. Add the remaining egg and the remaining cornstarch paste, kneading them into the beef with the fingers.

Heat the groundnut oil until moderately hot and deep-fry the beef, using a long fork or chopsticks to keep the shredded pieces separate. Continue cooking until the beef is very crisp and brown (3-4 minutes). Remove the beef from the oil with a slotted spoon, drain well and set aside.

Drain off the oil from the wok, leaving a film of oil behind. Reheat the wok until hot and stir-fry the chilis, garlic, and the scallions briefly. Return the beef to the wok and quickly combine all of the ingredients well over high heat. Pour in the rice wine, and stir in the Sichuan sauce. Maintaining fairly high heat, toss the beef for a few seconds, until the sauce forms a velvety coating over the beef. Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

529

Fat. Total:

47g

Protein:

14g

Carbohydrates, Total:

12g

Sodium:

892mg

% Cal. from Fat:

80%

Cholesterol:

105mg

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Easy Peach Cobbler

All-American Potato Salad

Grandma's Potato Salad

Individual Berry Crisps

Apple Cobbler

Sour Cherry-Fruit Slump

See More Popular Recipes »

No-Fuss Cobblers & Crumbles

Al Fresco Potato Salads

Fresh Off the Cob: Corn Salads

Full of Beans: Side Salads

Fried in a Flash: Quick Shrimp Sautes

Chilled-Out Pies

See More Popular Recipe Collections »

chicken

pasta

appetizer

ice cream

casserole

pie

breakfast

shrimp

cake

beef

mexican

salad

See More Popular Keywords »

Shopping Ideas and Offers

Pistachio Stand Mixer
By KitchenAid
$ 299.95
More Info

Nonstick Roasting Set
By Calphalon
$ 99.95
More Info

Nonstick Square Grill Pan
By All-Clad
$ 74.99
More Info

More Related Products »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

EatingWell Magazine - free trial issue! Click for details.