Name: Spicy Dry-Fried Beef
Yield: 2–3 servings as a main dish with rice or 4 as part of a multicourse meal
Ingredients: 12 ounces lean flank steak; 3 tablespoons peanut or vegetable oil; 2 cups julienned carrots; 1 cup julienned celery; 3 small dried red chilies, snipped on one end; 2 tablespoons soy sauce; 1 tablespoon minced ginger; 1 teaspoon minced garlic; 2 teaspoons sesame oil; 2 scallions, finely shredded; 1/2 teaspoon salt; 1/8 teaspoon freshly ground pepper

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Photo by Caleb Adams

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture. Even the carrots and celery are stir-fried until they are “dried.” The result is a dish that is a little salty, fiery, and peppery, with a touch of sweetness from the vegetables. I advise using only a wok for this stir-fry. The “dry” technique burns the seasonings into a skillet, making it difficult to wash.

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