Asian Dry-Fried Beef

This is a wonderful recipe where shreds of beef are deep fried until they are crisp and chewy then mixed with vegetables.


  • 3/4 lb boneless lean beef
  • 1 tbs hot bean sauce (available at Asian markets)
  • 1 tbs dry sherry
  • 1/2 tsp sugar
  • 2 small hot dry chili peppers
  • 1/2 cup vegetable oil
  • 1 large celery stalk, cut int matchsticks 
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, minced
  • 2 scallions cut into 1 and 1/2 inch lengths
  • 1 tsp sesame oil
  • 1/2 tsp Szechwan peppercorns, roasted and crushed
  • Cut the meat in slices 1/8 inch thick, then cut into shreds 1/8 wide and 2 inches long.
  • In a bowl, combine the hot bean sauce, sherry, sugar and chili peppers, set aside.
  • Pour oil in a wok or large saute pan and heat over medium high heat to 360 degrees.
  • Add 1/2 of the meat and stir to separate shreds. Cook until meat is dark brown, slightly shriveled and chewy. About 2-3 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Repeat with remaining meat.
  • Increase heat to high and add the celery and carrot and stir fry for 30 seconds.
  • Return meat to the pan and add the hot bean mixture and cook, stirring, until most of the liquid has evaporated.
  • Stir in the sesame oil and crushed peppercorns before serving.
  • Serve with rice.




15 min


5 min


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