Sichuan dry-fried beef with Chinese celery and carrots (四川干煸牛肉丝)

Last Updated on March 13, 2021 by Simon Fan

Chinese cooking places particular emphasis on texture. This delightful dry-fried beef from Sichuan Province, together with its polar opposite, stir-fried beef with green peppers, are two textbook examples.

That stir-fried beef dish calls for marinating the meat first, using a special technique called “velveting” to ensure the meat turns out extremely tender and moist.

For this dish, however, we skip the marinating step and apply the “dry-frying” method to create a slightly chewy and crisp texture in the meat, giving you a totally different but equally satisfying eating experience. Compared with stir-frying, dry-frying uses lower heat and cooks the protein for a few minutes longer to gradually dry out the moisture and crisp its surface. After the protein reaches the desired texture, it’s then briefly stir-fried with other ingredients to finish cooking.

I’ve included in the recipe below a technique I learned from a Chinese master chef to achieve the best results for the beef: break up the dry-frying process into two steps, and drain the meat in between.

The recipe calls for Chinese celery, which has longer and thinner stalks and a more pronounced “celery” flavor than its European relative, the common green celery. You can find Chinese celery year-round at most Asian grocery stores. If it’s not available, use the green celery instead.

Although carrots are not included in the traditional recipe, I’m adding them to mine, as I find beef, celery, and carrots make a perfect trio, complementing each other in flavor, texture, and color.

Sichuan dry-fried beef with Chinese celery and carrots (四川干煸牛肉丝)

Serves 2

Ingredients

10 oz (285 g) lean, tender beef (such as tenderloin, top loin, or sirloin)
3 oz (85 g) Chinese celery or common green celery
3 tablespoons vegetable oil, divided
1 garlic clove, minced
⅛ teaspoon chili powder
⅛ teaspoon Sichuan pepper power
1 tablespoon Shaoxing wine
¼ teaspoon Zhenjiang (aka Chinkiang) vinegar
1 tablespoon water
Salt
5 oz (140 g) carrots, peeled and cut into thin matchsticks about 2 inches (5 cm) long
Pinch of sugar
¼ teaspoon chili oil

Directions

1. Trim the beef as needed. Cut the beef along the grain into 2-inch-wide (5 cm) strips, then cut each strip against the grain into ⅙-inch-thick (4 mm) slices. Next, cut each slice into ⅙-inch-thick (4 mm) matchsticks.
2. Remove the leaves of the Chinese celery and save for another use. Cut the stalks crosswise into 2-inch (5 cm) lengths. If using common green celery, cut the stalks into thin matchsticks about 2 inches (5 cm) long.
3. Place a wok or skillet over medium heat until hot, then swirl in 1 tablespoon of the oil. When the oil starts to shimmer, add the beef and cook, stirring from time to time, until the exterior of the beef becomes dry and the foaming has subsided, about 2 minutes. Transfer the beef to a colander and drain well.
4. Wipe the wok clean. Heat the remaining 2 tablespoons of oil over medium heat until shimmering. Return the beef to the wok and cook until lightly golden and crisp, about 5 minutes. Add the garlic, chili powder, and Sichuan pepper powder, and stir and mix for 20 seconds. Add the wine, vinegar, and water. Stir and cook until the beef has absorbed the liquid, about 1 minute. Season to taste with salt.
5. Turn up the heat, and add the celery, carrots, and sugar. Stir-fry until well combined, about 1 minute. Adjust the seasoning as needed, drizzle with the chili oil, and serve.