Spicy Dry-Fried Beef
Spicy Dry-Fried Beef is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Cut the beef with the grain into 2-inch-wide strips.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.