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Sichuan Dry-Fried Beef

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  30 Minutes
  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
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