The trick is to smoke the meat and not make the meat smoke
SICHUAN DRY-FRIED BEEF
Date:December 27, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients are gathered & include: Sichuan dried peppercorns, minced ginger, table salt, chili paste, hoisin sauce, dry sherry, shredded scallions, julienned carrots & thin sliced flank steak.
The flank steak was thinly sliced into 2 1/2" - 3" strips.
The flank steak is sliced.
The carrots were cut into 3" long chnks and then cut into 1/8" julienned strips.
The ingredients are gathered on a half sheet pan ready to go out to the Egg which has been pre-heated & stabilized at 550 degrees.
Everything is out at the Egg & the wok has been pre-heated. Some peanut oil has been added to the wok to heat.
The carrots get stir-fried for 2 minutes & then they are removed.
The thin sliced beef gets stir-fried for 10 minutes in 6 Tbsp. of peanut oil. The beef is removed when it is browned & has a crispy outer crust.
Here we are at the mid-point about 5 minutes in.
The beef is done after a 10 minute stir-fry.
The hoisin sauce/chili paste mixture has been added & is stirred to combine.
The minced ginger & shredded scallions are added next & are stir-fried until they are aromatic.
The julienned carrots are added back in & are stirred to combine.
The sugar & Sichuan peppercorn powder are added back in.
The Sichuan Dry-Fried Beef was served with some veggie fried rice.
This dish was stealth spicy. It didn't taste particularly spicy the first few bites, but by the 3rd or 4th bite I was aware that my mouth was quite tingly. Nothing a few bites of the fried rice wouldn't cure.
I think this is my favorite beef stir-fry recipe I have made to date. But it is not something I would make for someone who doesn't like spicy food. In the future I will make a batch were I alter the amount of chili paste & Sichuan .
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
Pictures of this stir-fry was posted late at night by one of the members of Egghead forum. I love Sichuan dishes & while I was tempted to make it the next morning for breakfast, I waited for lunch. You see I actually had all of the ingredients around & after seeing pictures of his recipe I couldn't wait to try it. I will let the pictures describe the prep and cook and I will Cut to the chase. This was my favorite beef stir-fry. While it wasn't too spicy for my tastes, it is going to be too spicy for people who don't like spicy food. It had great flavor! The beef was crunch and had picked up the flavor of the sauce and that gave way to a robust beef flavor from the the beef flank steak. If you like Sichuan food be sure to put this on your To-Do list!!
About.com Website Here is the recipe from the myrecipes.com Web Site: