23/8/2020 Dry-Fried Beef Slivers | Taste Show

Dry-Fried Beef Slivers

Written by
Chen Yichun

– gan bian niu rou si

Sichuan Dry-Fried Beef Slivers is a classic from the Chinese province of

Sichuan. The dry-frying method is a Sichuanese invention. It uses neither marinade nor
sauces, but relies on the gradual drying out of the main ingredient over a moderate
heat, and the subsequent addition of spices and flavourings. The principal ingredient,
which is usually cut into strips or fine slivers, ends up slightly crisp and chewy, but
succulent within, with a delicious toasty fragrance and a dry, spicy taste.

CUISINES: Chinese LEVEL: EASY TIME: 20 min SERVING: 2 People

INGREDIENTS:
METRIC IMPERIAL
https://www.tasteshow.com/product/dry-fried-beef-slivers_886.html 1/4
23/8/2020 Dry-Fried Beef Slivers | Taste Show

10 oz Beef
2 oz Chinese celery
2 oz Bamboo shoot
3 oz Garlic greens
3 tbsp Oil
1 tbsp Shredded dried chillies
1 tbsp Shredded ginger
1.5 tbsp Pixian bean paste
0.25 tsp Salt (to taste)
1 tsp Soy sauce
1 tbsp Shaoxing Cooking wine
0.5 tsp Sichuan Peppercorn powder (to taste)
1 tsp Sesame oil

LET'S START
Step 1
Cut the beef evenly into thin slices and then against the
grain into fine slivers (less than 1.5 inch in section).
Discard any fat or gristly bits.
Step 2
De-string the celery sticks, chop them into sections and
then cut these lengthwise into thin strips to match the
beef.
Step 3
Peel the bamboo shoot, then slice it, and finally cut it into
fine slivers. Add 1 tbsp oil to beef silvers and mix well.

https://www.tasteshow.com/product/dry-fried-beef-slivers_886.html 2/4
23/8/2020 Dry-Fried Beef Slivers | Taste Show

Step 4
Add 1 tbsp oil to beef silvers and mix well.

Step 5
Season your wok, then add 2 tbsp of oil. Heat over a high
flame until smoking, and then add the shredded dried
chillies, beef, and mix well. The liquid will become
cloudy initially as the beef releases its juices. Stir-fry
constantly until the liquid has cleared, and the beef has
lost most of its water content and is beginning to crisp up
- this will take about 3-4 minutes, depending on the beef
you use (you will notice that the beef starts sizzling as the
water disappears).
Step 6
When the oil is clear, drop the shredded ginger, chilli
bean paste into the oil and stir-fry it for about 30 seconds,
until the oil is red and fragrant. Add the salt, soy sauce,
cooking wine, shredded bamboo shoot, shredded celery,
garlic greens, mix everything together and continue to
stir-fry for another 10 seconds or so until you can smell
the ginger. Remove the wok from the heat, stir in the
peppercorn powder, sesame oil, and tip on to a serving
plate.
Step 7
Enjoy!

Final Notes
1. Add some oil to the beef silver, which is convenient for
separating the beef quickly when stir-frying. 2. Stir-frying
the beef until there is no moisture, add seasonings and
ingredients to achieve the characteristics of dry aroma.

https://www.tasteshow.com/product/dry-fried-beef-slivers_886.html 3/4
23/8/2020 Dry-Fried Beef Slivers | Taste Show

https://www.tasteshow.com/product/dry-fried-beef-slivers_886.html 4/4