Crisped Szechwan Beef

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

Serves: 2Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 2

Ingredients

  • ¾ lb. flank steak, cut against the grain into 1½"–2" strips
  • 1 Tbsp. soy sauce
  • 5 tsp. Chinese rice wine, divided
  • ½ cup peanut oil
  • 1 Tbsp. minced ginger
  • 2 scallions, trimmed and chopped
  • 2 tsp. chili paste
  • 1 Tbsp. dark soy sauce
  • 1 tsp. granulated sugar
  • ¼ tsp. ground white pepper

Directions

  • Add beef, soy sauce and 2 teaspoons Chinese rice wine to a large bowl. Marinate for 20 minutes.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add ½ cup oil. When oil is hot, add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry for 10 minutes, or until the beef darkens and starts sizzling. (This is called dry frying.) Remove meat from pan. Drain in a colander or on paper towels.
  • Remove all but 2 teaspoons oil from the wok or skillet. Add minced ginger, scallions, and chili paste. Stir-fry for 30 seconds, then add beef back into the pan. Splash beef with dark soy sauce, 3 teaspoons rice wine, and sugar. Stir in freshly ground white pepper. Serve hot.

Recipe Information

Serves: 2

Ingredients

  • ¾ lb. flank steak, cut against the grain into 1½"–2" strips
  • 1 Tbsp. soy sauce
  • 5 tsp. Chinese rice wine, divided
  • ½ cup peanut oil
  • 1 Tbsp. minced ginger
  • 2 scallions, trimmed and chopped
  • 2 tsp. chili paste
  • 1 Tbsp. dark soy sauce
  • 1 tsp. granulated sugar
  • ¼ tsp. ground white pepper

Directions

  • Add beef, soy sauce and 2 teaspoons Chinese rice wine to a large bowl. Marinate for 20 minutes.
  • Heat a wok or medium skillet over medium-high heat until it is nearly smoking. Add ½ cup oil. When oil is hot, add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry for 10 minutes, or until the beef darkens and starts sizzling. (This is called dry frying.) Remove meat from pan. Drain in a colander or on paper towels.
  • Remove all but 2 teaspoons oil from the wok or skillet. Add minced ginger, scallions, and chili paste. Stir-fry for 30 seconds, then add beef back into the pan. Splash beef with dark soy sauce, 3 teaspoons rice wine, and sugar. Stir in freshly ground white pepper. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories490
Total Fat31g
Saturated Fat9g
Cholesterol75mg
Sodium680mg
Total Carbohydrate5g
Dietary Fiber1g
Sugars3g
Protein44g