Best 2 Dry Fried Beef Recipes

Dry fried beef is a classic Chinese dish that is sure to tantalize your taste buds. This flavorful dish is made with tender beef that is stir-fried until crispy on the outside and juicy on the inside. It is typically served with a savory sauce and a variety of vegetables. Dry fried beef is a great option for a quick and easy weeknight meal or for a special occasion dinner. With its bold flavors and satisfying texture, this dish is sure to be a hit with everyone at the table.

Let's cook with our recipes!

SPICY DRY-FRIED BEEF

Spicy Dry-Fried Beef image

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

Provided by Grace Young

Categories Dinner Beef Quick & Easy Soy Sauce Carrot Celery Sesame Oil Ginger

Yield 2-3 servings as a main dish with rice or 4 as part of a multicourse meal

Number Of Ingredients 12

Ingredients

12 ounces lean flank steak
3 tablespoons peanut or vegetable oil
2 cups julienned carrots
1 cup julienned celery
3 small dried red chilies, snipped on one end
2 tablespoons soy sauce
1 tablespoon minced ginger
1 teaspoon minced garlic
2 teaspoons sesame oil
2 scallions, finely shredded
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.
Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.

DRY-FRIED BEEF

Dry-fried beef image

This is adapted from a traditional Szechuan dish, with a longer cooking time and less sauce. This is an unbelievably strange-looking dish, and absolutely amazingly delicious!

Provided by James Elkins

Categories Szechuan

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb carrot
1/2 lb celery
1/2 lb flank steak
1 bunch scallion
10 tablespoons gingerroot
1/4 cup soy sauce (not Kikkoman)
2 tablespoons palm sugar
3 tablespoons sesame oil
1 teaspoon salt
2 tablespoons ground szechuan peppercorns
6 tablespoons peanut oil

Steps:

Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
(Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
Do not brown them.
Wipe the wok out, and repeat for the celery.
Wipe the wok out again, add the remaining 2T oil and the palm sugar.
When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
Return the carrots and celery to the wok.
Add ginger root.
Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
The ingredients will lose most of their remaining liquid turn dark.
In the traditional version of this dish, at this point the cooking is complete.
Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
Toss the remaining ingredients into the dish and serve with steamed rice.

Tips:

Use a wok or a large skillet with a flat bottom and high sides to prevent the oil from splattering.
Make sure the oil is hot enough before adding the beef. The oil should be shimmering and almost smoking.
Do not overcrowd the wok or skillet. Cook the beef in batches if necessary.
Stir-fry the beef quickly and constantly to prevent it from becoming tough.
Add the sauce to the beef towards the end of cooking. This will help to prevent the sauce from burning.
Serve the dry-fried beef immediately with rice or noodles.

Conclusion:

Dry-fried beef is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover beef. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.