Crisped Szechuan Beef
If you like beef jerky, youʼll love this Szechuan specialty, made by stir-frying strips of marinated beef until they are crisp and chewy.
Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium
- ¾ lb. flank steak
- 1 Tbsp. soy sauce
- 5 tsp. Chinese rice wine, divided
- ½ cup vegetable oil
- 1 Tbsp. minced ginger
- 2 scallions, minced
- 2 tsp. chili paste
- 1 Tbsp. dark soy sauce
- 1 tsp. granulated sugar
- ½ tsp. ground white pepper
- Cut the flank steak across the grain into thin strips 1½"–2" long. Place the steak in a bowl and add the soy sauce and 2 teaspoons Chinese rice wine. Marinate the beef for 20 minutes.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add oil. When the oil is hot, add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat for 10 minutes, or until the beef darkens and starts sizzling. (This is called dry-frying.) Remove the meat from the pan. Drain in a colander or on paper towels.
- Remove all but 2 teaspoons oil from the wok or skillet. Add the minced ginger, scallions, and the chili paste. Stir-fry for 30 seconds.
- Add the beef back into the pan. Splash the beef with the dark soy sauce, 3 teaspoons rice wine, and sugar. Stir in the freshly ground white pepper. Serve hot.