The trick is to smoke the meat and not make the meat smoke

SICHUAN DRY-FRIED BEEF

  Date: December 27, 2012
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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!!
Recipe Source:
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Here is the recipe from the myrecipes.com Web Site:

SICHUAN BEEF RECIPE - DRY FRIED
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal