Dry-Fried Beef Shreds
A classic Sichuan dish: dry-fried beef shreds with bold spicy and numbing flavors, crisp celery, and fragrant sesame – perfect with rice.
Ingredients
15 items- Beef sirloin 200g
- Celery 100g
- Dried red chili peppers 10
- Sichuan peppercorns 1 tbsp
- Ginger 1 small piece
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Cornstarch 1 tsp
- Sugar 1 tsp
- Black vinegar 1 tsp
- Salt a pinch
- Ground Sichuan pepper 1/2 tsp
- White sesame seeds (toasted) 1 tbsp
- Cooking oil 3 tbsp
Nutrition
Steps （7 steps）
Cut beef sirloin into 2-inch long, 1/8-inch thick shreds. Mix with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tsp cornstarch. Marinate for 10 minutes.
Cut celery into sections. Slice dried chilies into shreds, remove seeds. Mince ginger and garlic.
Heat oil in wok over medium heat. Add beef shreds and spread quickly. Turn to high heat and stir-fry for about 3 minutes until moisture evaporates and surface is slightly charred. Remove.
Leave a little oil in wok. Fry Sichuan peppercorns over low heat until fragrant, then discard. Add chili shreds, ginger and garlic; stir-fry until aromatic.
Turn to high heat. Add celery and stir-fry for about 1 minute until just tender. Return beef shreds and stir-fry quickly to combine.
Add 1 tsp sugar, a pinch of salt, 1 tbsp light soy sauce, and 1/2 tsp ground Sichuan pepper. Stir-fry for 30 seconds. Drizzle 1 tsp black vinegar for aroma.
Sprinkle toasted white sesame seeds, toss everything together, turn off heat, and transfer to a serving plate.
Tips
Always cut beef against the grain for tenderness. Use medium heat first to slowly dry out the meat, then high heat to create the signature charred edge. Remove chili seeds for less heat.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.