Dry-Fried Beef: A Szechuan Delight
Cook Time: 2 hours
Prep Time: 1 hour
Total Time: 3 hours
Description: Adapted from a traditional Szechuan recipe, this dish features a longer cooking time with less sauce, resulting in an unbelievably unique appearance and a surprisingly delicious flavor that will impress your palate.
Recipe Category: Szechuan
Keywords: Chinese, Asian, < 4 Hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot | 1/2 |
| Celery | 1/2 |
| Scallion | 1/2 |
| Gingerroot | 1 |
| Soy sauce | 10 |
| Palm sugar | 1/4 |
| Salt | 2 |
| Oil | 3 |
| Flank steak | 1 |
| Water | 2 |
| Additional spices | 6 |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 455.6 |
| Total Fat | 35.6 g |
| Saturated Fat | 6.9 g |
| Cholesterol | 23.2 mg |
| Sodium | 1711.2 mg |
| Carbohydrates | 20.4 g |
| Dietary Fiber | 4.1 g |
| Sugars | 11.5 g |
| Protein | 15.9 g |
Instructions
-
Prep the Vegetables and Meat: Begin by slicing the carrots, celery, ginger, and flank steak into very thin matchstick-sized pieces, each approximately 1 inch long. Patience is key here, so take your time to ensure uniformity.
-
Scallions Preparation: Carefully slice the scallions lengthwise and then cut them into 1-inch long pieces, making sure they are consistent for even cooking.
-
Flash-Fry Carrots: Heat 2 tablespoons of oil in a wok over medium heat. Add the carrot slices and stir-fry until they become limp but are not browned. This should take just a few minutes.
-
Repeat with Celery: Wipe out the wok to remove any residue, then add the celery and repeat the flash-frying process until it too becomes tender but not browned.
-
Cook the Flank Steak: Wipe the wok clean once more, then add the remaining 2 tablespoons of oil along with the palm sugar. When the oil is hot and the sugar starts bubbling, add the scallions and flank steak. Stir-fry for about 3 minutes until the steak is browned.
-
Add Soy Sauce: Pour in the soy sauce and continue to stir-fry, allowing the liquid to reduce for approximately 5 minutes, ensuring the flavors meld beautifully.
-
Combine Ingredients: Return the previously cooked carrots and celery to the wok, then add the ginger root.
-
Low-Heat Cooking: Reduce the heat to very low and cook for an additional 30 minutes, stirring continuously. The ingredients will lose most of their liquid and will darken considerably.
-
Final Cooking Phase: In the traditional Szechuan version, the cooking would stop here, but for this adaptation, continue to cook over an extremely low flame for another hour, stirring frequently until the mixture becomes brittle and dark, resembling a pile of burnt sticks.
-
Serve: Toss in any remaining ingredients, mix well, and serve hot with steamed rice for a delightful meal that’s both unique and satisfying.
This dish offers an ultimate experience in flavor and texture, combining the heartiness of beef with the bright notes of vegetables, resulting in a dish that is not only a conversation starter but also a delicious centerpiece for any meal. Enjoy your cooking adventure with this Szechuan-inspired recipe from Love With Recipes!
