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Sichuan Dry-Fried Beef (Gan Bian Niu Rou)
Alyssa

Sichuan Dry-Fried Beef (Gan Bian Niu Rou)

Try Sichuan Dry-Fried Beef (Gan Bian Niu Rou): tender beef stir-fried with spicy, savory seasonings for a bold and flavorful dish with a kick.
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Ingredients Method

Ingredients
  

  • 1.5 lbs flank steak or sirloin: Thinly sliced against the grain for tenderness.
  • 2 tablespoons soy sauce: Adds umami flavor and moisture to the beef.
  • 1 tablespoon Shaoxing wine: Enhances depth of flavor or rice vinegar as a substitute.
  • 1 teaspoon cornstarch: Helps tenderize the meat and create a crispy exterior.
  • ½ teaspoon baking soda optional: Improves tenderness if desired.
  • 2 tablespoons vegetable oil: For frying; peanut or avocado oil is recommended for best flavor.
  • 2 teaspoons whole Sichuan peppercorns: Provides the characteristic mouth-numbing sensation.
  • 8 –10 dried red chilies: Adds heat and color to the dish.
  • 1 teaspoon crushed red pepper flakes: Optional for extra heat.
  • 1 tablespoon fermented black beans: Adds a unique fermented flavor.
  • 3 cloves garlic: Minced for aromatic depth.
  • 1 tablespoon fresh ginger: Julienned for a zesty vibrant kick.
  • 3 scallions: Sliced white and green parts separated for flavor and garnish.
  • 1 teaspoon sugar: Balances the spice with a touch of sweetness.
  • 1 teaspoon sesame oil: A final drizzle for a rich nutty flavor.
  • 1 tablespoon toasted sesame seeds: For a delightful crunch and garnish.
  • Extra scallions: For garnish.
  • Steamed white rice or Sichuan-style noodles: As a serving optio

Method
 

  1. Prepare the Beef: Slice the flank steak or sirloin into thin strips, approximately ¼-inch thick, making sure to cut against the grain to keep the meat tender. In a mixing bowl, combine the beef with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, and ½ teaspoon of baking soda (if using). Allow the beef to marinate for 10-15 minutes to absorb the flavors.
  2. Preheat the Blackstone Griddle: Set your Blackstone griddle or a large skillet to high heat (around 450°F). Spread 1 tablespoon of vegetable oil over the cooking surface to prevent sticking.
  3. Dry-Fry the Beef: Add the marinated beef to the griddle in a single layer. Let it cook undisturbed for about 2 minutes to develop a crispy crust. Afterward, stir-fry the beef for an additional 2-3 minutes, flipping occasionally until it is golden brown and slightly crispy. Once done, push the beef to one side of the griddle.
  4. Stir-Fry the Aromatics: Add the remaining tablespoon of vegetable oil to the exposed side of the griddle. Toss in 2 teaspoons of Sichuan peppercorns and 8–10 dried red chilies, stirring for about 30 seconds until fragrant. Then add 1 tablespoon of fermented black beans, 3 minced cloves of garlic, and 1 tablespoon of julienned ginger. Stir-fry this mixture for an additional minute, allowing the flavors to meld.
  5. Season and Finish: Mix the cooked beef back into the aromatic mixture on the griddle. Sprinkle with 1 teaspoon of sugar and drizzle 1 teaspoon of sesame oil over the top. Add the white parts of the sliced scallions and stir-fry everything together for about another minute to ensure even seasoning.
  6. Serve Immediately: Turn off the heat and garnish the dish with the green parts of the scallions and 1 tablespoon of toasted sesame seeds. Serve hot alongside steamed white rice or Sichuan-style noodles.