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
- 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
- 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.