🌚 Sichuan Dry-Fried Beef 🐐
YIELD: 4 meals
SOURCE: J. Kenji López-Alt
INGREDIENT QUANTITY PROCEDURE
soy sauce
2 tbsp
  1. 1 Stir until sugar is dissolved.
Chinkiang vinegar -or- rice wine
2 tbsp
Shaoxing wine
2 tbsp
chili bean paste -or-chili garlic sauce
4 tbsp
sugar
4 tsp
Chinkiang vinegar
2 tsp
  1. 2 Combine in a small bowl (for later combination with beef).
soy sauce
2 tsp
garlic cloves
2
  1. 3 In a third small bowl, microplane garlic & crush chili.
dried Árbol chili
1
carrots
4
  1. 4 Julienne into a fourth bowl.
green onion
1 2 cup
  1. 5 Slice into a fifth bowl.
skirt steak
2 lb
  1. 6 Cut, against the grain, into 1 4 " wide strips
Sichuan peppercorns.
2 tsp
  1. 7 Toast in dry wok, and grind.
peanut oil
1 cup
  1. 8 Add skirt steak & peanut oil to cold wok.
  2. 9 Apply heat, stirring, until beef is cooked.
  3. 10 Transfer, with a slotted spoon, to a bowl.
  4. 11 Combine smaller soy/vinegar mixture, toss to combine.
  5. 12 Pour out remaining oil from Wok.
peanut oil.
1 tbsp
  1. 13 Stir fry carrots until cooked (~1 minute).
  2. 14 Add garlic and chilis, stirring constantly, until fragrant (~15 seconds).
  3. 15 Add beef & first sauce, tossing until well-coated.
  4. 16 Add green onion & sichuan peppercorns, stir-frying until done.
SCALING: