Crisped Szechuan Beef

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If you like beef jerky, youʼll love this Szechuan specialty, made by stir-frying strips of marinated beef until they are crisp and chewy.

Difficulty: Medium

Hands-on: 15 minutesTotal: 45 minutes

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat9g
Saturated Fat3g
Cholesterol35mg
Sodium100mg
Total Carbohydrate3g
Dietary Fiber0g
Sugars2g
Protein18g