1 Shares

There’s a special kind of joy that comes from transforming simple ingredients into a dish bursting with flavor, and that’s exactly what my Dry Fried Sichuan Beef offers. The moment the flank steak hits the hot wok and begins to sizzle, I can’t help but feel excited about the aromatic harmony that’s about to unfold. I often crave that satisfying heat and depth reminiscent of my favorite takeout, but I love knowing that I can whip up this spicy stir-fry in the comfort of my own kitchen, without the long wait or hefty price tag.

It’s a fantastic solution when I’m bored with the same old meals, effortlessly combining tender beef with crunchy vegetables and a kick of chili. Seriously, this dish comes together in no time, making it a perfect weeknight dinner for anyone looking to shun fast food in favor of something fresh and delicious. Join me as we stir, sear, and savor satisfaction with each mouthful of this vibrant meal!

Why is Dry Fried Sichuan Beef a must-try?

Bold flavors explode in every bite thanks to the combination of spicy bean sauce and fragrant ginger. Quick and easy to prepare, you can enjoy restaurant-quality stir-fry at home in just minutes. Healthy option: fresh veggies add vibrant nutrition while complementing the juicy flank steak. Versatile dish: customize your stir-fry with your favorite vegetables or spice levels. Say goodbye to fast food boredom and get ready to impress family and friends with this delightful meal!

Dry Fried Sichuan Beef Ingredients

Dive into the flavors with these must-have ingredients!

For the Stir-Fry

Oil – 3 tablespoons for frying, you can use vegetable or peanut oil for a high smoke point.
Flank Steak – 12 ounces (340g, cut into ⅓ inch thick strips) ensures tender bites with every forkful.
Ginger – 5 slices (julienned) add warmth and a fragrant kick to your dish.
Spicy Bean Sauce – 1 tablespoon brings that signature Sichuan heat and depth of flavor.
Celery – 2 stalks (julienned) provide a refreshing crunch that balances the dish.
Carrot – 1 small (julienned) offers sweetness and color, enhancing the visual appeal.
Shaoxing Wine – 1 tablespoon for that extra layer of umami; feel free to substitute with dry sherry if necessary.
Sugar – ¾ teaspoon helps to balance the spiciness and intensify the flavors.
Light Soy Sauce – 1 tablespoon for a salty depth that ties all the ingredients together.
Sesame Oil – 1 teaspoon adds a nutty finish that elevates the overall taste.
Ground Sichuan Peppercorn – 1 teaspoon delivers that unique numbing spiciness typical of Sichuan cuisine.
Chili Flakes (optional) – 1/8 teaspoon if you like it extra spicy, so feel free to adjust.
Scallions – 2 (julienned) for a fresh garnish that brightens each bite.

Now you’re all set to bring this vibrant Dry Fried Sichuan Beef to life in your kitchen!

How to Make Dry Fried Sichuan Beef

Heat the Wok: Preheat your wok over high heat until it starts to smoke. Pour in 1 tablespoon of oil, ensuring the wok is well-coated, then add the flank steak in a single layer. Sear until nicely browned, about 2-3 minutes, and set aside.
Crisp the Ginger: Lower the heat and add 2 tablespoons of oil to your hot wok. Toss in the julienned ginger and let it crisp up for a moment. Then, add the spicy bean sauce, cooking until the oil turns a vibrant red, about 1 minute.
Combine Ingredients: Add the juicy flank steak, celery, and carrot to the wok. Raise the heat back up to high and stir to combine. Quickly pour in the Shaoxing wine, sugar, light soy sauce, sesame oil, ground Sichuan peppercorn, and optional chili flakes.
Stir and Serve: Stir everything together vigorously for about a minute, ensuring a delicious mix of flavors. Once ready, transfer your dish to a serving plate and enjoy the delightful flavors of your Dry Fried Sichuan Beef!

Optional: Serve with steamed rice for a complete meal.

Exact quantities are listed in the recipe card below.

Dry Fried Sichuan Beef Variations

Feel free to get creative with this recipe, as there are endless ways to make it your own!

Dairy-Free: Swap any oils used for high-smoke point options like avocado or coconut oil for a tasty dairy-free choice.
Gluten-Free: Use tamari instead of light soy sauce to keep this stir-fry gluten-free while maintaining rich flavors.
Extra Crunch: Add bell peppers or snap peas for a delightful crunch; these veggies will also enliven the color of your dish.
Spicy Twist: Boost the heat by adding fresh sliced jalapeños or Thai bird chilies for a fiery kick that spice lovers will appreciate.
Vegetarian: Substitute the flank steak with tofu or tempeh, marinating them in soy sauce and spices for an equally flavorful yet meat-free option. There’s something heartwarming about sautéing tofu with all those aromatic flavors.
Noodle Addition: Serve this delicious stir-fry over a bed of rice noodles or udon for a hearty, comforting meal that can steal the spotlight on your dinner table.
Herb Infusion: Add fresh basil or cilantro at the end for a burst of freshness that will brighten every bite. This little twist is often a game changer!
Coconut Cream: Replace Shaoxing wine with coconut cream for a rich, tropical flavor. The creamy texture will add a new dimension to this classic dish.

Expert Tips for Dry Fried Sichuan Beef

Wok Temperature: Start with a hot wok to achieve that perfect sear on your flank steak; this prevents steaming and locks in flavors.
Beef Selection: Choose high-quality flank steak; marbled meat retains tenderness and enhances the overall joy of your Dry Fried Sichuan Beef.
Prep Ahead: Have your vegetables julienned and sauces ready before starting to cook; stir-frying goes quickly, so you want everything within reach!
Adjust Spice: If you prefer milder dishes, reduce the amount of spicy bean sauce and chili flakes or omit them altogether without losing flavor depth.
Don’t Overcrowd: Avoid adding too much beef at once, as it’ll lower the wok’s temperature; sear in batches if necessary to maintain that irresistible sear.

What to Serve with Dry Fried Sichuan Beef?

Elevate your dining experience with thoughtful pairings that complement the bold flavors of your stir-fry.

Steamed Jasmine Rice: The fluffy texture of jasmine rice is perfect for soaking up the spicy sauce, enhancing each mouthful.
Crunchy Cucumber Salad: Fresh cucumbers provide a cool crunch that balances the heat of the beef, refreshing your palate with every bite.
Garlic Bok Choy: Sautéed bok choy adds a velvety texture and earthy flavor, creating harmony with the savory notes of the stir-fry.
Chili Oil Drizzle: A few drops of chili oil elevate the dish, adding more spice and complexity, allowing those who love heat to indulge.
Sesame Noodles: The nutty flavor of sesame noodles brings an additional element to your table, perfectly complementing the Sichuan spice.
Mango Sticky Rice: A sweet finish with luscious mango and sticky rice brings balance, rounding out your meal with a tropical touch.
Green Tea: Sip on a warm cup of green tea to cleanse your palate between bites, enhancing the savory depth of the dry fried Sichuan beef.
Lemon Sorbet: For dessert, a refreshing lemon sorbet cleanses the palate and adds a zesty contrast to the richness of the meal.
Peanut Crusted Spring Rolls: Crispy spring rolls add an exciting texture alongside the beef and offer a delightful crunch that’s hard to resist.
Stir-Fried Mixed Vegetables: Keep the theme of freshness going with a bright mix of seasonal veggies, adding vibrancy and nutrients to your plate.

Make Ahead Options

These Dry Fried Sichuan Beef stir-fry components are perfect for meal prep, saving you valuable time on busy weeknights! You can marinate the flank steak with soy sauce, Shaoxing wine, and spices (like ground Sichuan peppercorn) up to 24 hours in advance for a flavor-packed experience. Additionally, you can julienne the celery, carrot, and scallions the day before, storing them in an airtight container in the refrigerator to maintain their crunch. When you’re ready to serve, simply heat your wok, sear the marinated beef, combine it with the veggies, and stir-fry for just a minute. This way, you’ll enjoy a restaurant-quality meal that is just as delicious as when freshly made!

How to Store and Freeze Dry Fried Sichuan Beef

Fridge: Store your leftover Dry Fried Sichuan Beef in an airtight container for up to 3 days. Allow it to cool before sealing to preserve freshness.

Freezer: For long-term storage, freeze the stir-fry in an airtight container for up to 2 months. Ensure that all excess air is removed to prevent freezer burn.

Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat in a hot pan over medium heat for 4-5 minutes, stirring occasionally until heated through. Enjoy that flavor explosion again!

Room Temperature: Avoid leaving the dish at room temperature for more than 2 hours to ensure food safety and maintain the quality of the flavors.

Dry Fried Sichuan Beef Recipe FAQs

What type of flank steak should I use for this recipe?
I recommend choosing high-quality flank steak that has good marbling. Marbled meat retains tenderness and lends an extra burst of flavor to your Dry Fried Sichuan Beef, making each bite enjoyable and succulent!

How should I store leftovers of Dry Fried Sichuan Beef?
Store your leftover stir-fry in an airtight container in the fridge for up to 3 days. Allow it to cool completely before sealing to keep the flavors fresh and vibrant.

Can I freeze Dry Fried Sichuan Beef?
Absolutely! For long-term storage, freeze the stir-fry in an airtight container for up to 2 months. Make sure to remove as much air as possible to prevent freezer burn for the best taste when you’re ready to enjoy it again.

What are some tips for reheating Dry Fried Sichuan Beef?
When ready to eat, thaw the frozen stir-fry overnight in the fridge. Then, reheat in a hot pan over medium heat for about 4-5 minutes, stirring occasionally until heated through. This method helps maintain the flavors and texture beautifully.

Are there any dietary considerations for this recipe?
Yes! If you have food allergies or are cooking for pets, be mindful of the ingredients. For example, soy sauce contains gluten, and the spicy bean sauce may have allergens like peanuts. Always check labels to ensure they align with your dietary needs.