Sichuan Dry-Fried Beef (Gan Bian Niu Rou)

Sichuan Dry-Fried Beef, or Gan Bian Niu Rou (干煸牛肉), is a bold and flavorful dish from China’s Sichuan province, known for its distinctive combination of heat and numbing spice. Unlike typical stir-fried beef dishes, this one follows the “dry-frying” technique, where thin strips of beef are cooked until they develop a slightly chewy, crispy texture. The result is a dish bursting with umami, infused with Sichuan peppercorns, dried chili peppers, garlic, and ginger.

Cooking this dish on a Blackstone griddle is an excellent way to achieve the traditional dry-fried effect. The large surface area and intense heat allow for perfect caramelization, ensuring the beef gets a deep, rich flavor without excess oil or sauce. Served with steamed rice or as part of a Sichuan-style meal, this dish is a must-try for lovers of bold and spicy Asian cuisine.

Why You’ll Love This Recipe

• Authentic Sichuan flavors with numbing Sichuan peppercorns and dried chilies.
• Crispy, chewy beef that absorbs all the aromatic seasonings.
• Quick and easy, ready in under 30 minutes.
• Perfectly suited for cooking on a Blackstone griddle.
• Great for meal prep, as it reheats well.
• Versatile and can be served with rice, noodles, or lettuce wraps.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Serving Size: 1 portion (including beef and aromatics)

Nutritional Information (Per Serving)

• Calories: 410
• Carbohydrates: 9g
• Protein: 37g
• Fat: 24g
• Fiber: 2g
• Sugar: 3g

Ingredients

For the Beef

• 1.5 lbs flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or rice vinegar as a substitute)
• 1 teaspoon cornstarch
• ½ teaspoon baking soda (optional, for extra tenderness)
• 2 tablespoons vegetable oil (peanut or avocado oil recommended)

For the Seasoning

• 2 teaspoons whole Sichuan peppercorns, lightly crushed
• 8-10 dried red chilies, broken in half and seeds removed
• 1 teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 tablespoon fermented black beans, rinsed and chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, julienned
• 3 scallions, sliced (white and green parts separated)
• 1 teaspoon sugar
• 1 teaspoon sesame oil

For Garnish and Serving

• 1 tablespoon toasted sesame seeds
• Extra scallions for garnish
• Steamed white rice or Sichuan-style noodles

Step-by-Step Instructions

1. Prepare the Beef

• Slice the beef into thin strips, about ¼-inch thick, cutting against the grain to keep it tender.
• In a bowl, mix the beef with soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Let it marinate for 10-15 minutes.

2. Preheat the Blackstone Griddle

• Set your Blackstone griddle to high heat (about 450°F).
• Spread 1 tablespoon of oil over the cooking surface to prevent sticking.

3. Dry-Fry the Beef

• Add the beef in a single layer and let it cook without stirring for 2 minutes to develop a crispy crust.
• Stir-fry for another 2-3 minutes, flipping occasionally, until golden brown and slightly crispy.
• Push the beef to one side of the griddle.

4. Stir-Fry the Aromatics

• Add the remaining tablespoon of oil to the griddle.
• Toss in the Sichuan peppercorns and dried chilies, stirring for 30 seconds until fragrant.
• Add the fermented black beans, garlic, and ginger. Stir-fry for another minute.
• Mix the beef back in, tossing everything together.

5. Season and Finish

• Sprinkle in the sugar and drizzle sesame oil over the beef.
• Add the sliced scallion whites and stir-fry for another minute.
• Turn off the heat and garnish with scallion greens and toasted sesame seeds.

6. Serve Immediately

• Plate the beef and serve hot with steamed rice or noodles.

Ingredient Background

• Sichuan peppercorns create a unique numbing sensation known as mala (麻辣).
• Dried red chilies provide smokiness and heat, essential in Sichuan cooking.
• Fermented black beans add deep umami and a slightly salty, earthy taste.
• Shaoxing wine enhances the flavor complexity of the dish.
• Cornstarch and baking soda help tenderize the beef for a silkier texture.

Technique Tips

• Cut the beef against the grain for the most tender texture.
• Use high heat to achieve the crispy dry-fried texture.
• Avoid overcrowding the griddle, cooking in batches if necessary.
• Adjust the spice level by adding more or fewer dried chilies.

Alternative Presentation Ideas

• Serve in lettuce cups for a low-carb alternative.
• Pair with Sichuan-style fried rice for a full meal.
• Serve as a cold Sichuan beef salad with extra sesame oil and scallions.

Additional Tips for Success

• Toast Sichuan peppercorns first to release their full aroma.
• Balance the spice level by adjusting the amount of dried chilies.
• Use fresh garlic and ginger for the best depth of flavor.

Recipe Variations

• Sichuan Dry-Fried Chicken: Replace beef with chicken strips.
• Vegetarian Version: Substitute beef with tofu or king oyster mushrooms.
• Extra Saucy: Add a splash of soy sauce and chicken broth for a juicier version.

Freezing and Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 3 months in a sealed container.
• Reheat in a dry pan or griddle to maintain crispiness.

Healthier Twist Ideas

• Use leaner cuts of beef, such as sirloin or top round.
• Reduce oil by using an air fryer for a similar crispy effect.
• Add extra vegetables like bell peppers, carrots, or celery.

Serving Suggestions for Events

• Serve with jasmine rice for a simple but flavorful dinner.
• Pair with classic Sichuan dishes like mapo tofu or garlic bok choy.
• Portion into meal prep containers with rice for easy lunches.

Special Equipment

• Blackstone griddle for high-heat stir-frying.
• Spatulas and tongs for flipping and tossing.
• Wok spatula for easy ingredient movement.

Frequently Asked Questions

1. What is dry-frying?

Dry-frying is a Sichuan cooking method that removes moisture from the meat, making it crispy without extra sauce.

2. Can I use a wok instead of a Blackstone griddle?

Yes, a wok over high heat works well, but a Blackstone griddle provides an even larger cooking surface.

3. How do I reduce the spice level?

Use fewer dried chilies and less Sichuan peppercorn to tone down the heat.

4. Can I use pre-ground Sichuan pepper?

Yes, but whole peppercorns provide better fragrance and flavor.

5. What oil is best for this dish?

Peanut, avocado, or any high-smoke-point oil works best.

6. Can I make this dish gluten-free?

Yes, replace soy sauce with tamari and ensure other ingredients are gluten-free.

7. What side dishes pair well?

Garlic bok choy, hot and sour soup, or dumplings complement this dish well.

8. How do I store Sichuan peppercorns?

Keep them in an airtight container in a cool, dry place to maintain freshness.

Conclusion

Sichuan Dry-Fried Beef is an intensely flavorful, crispy, and spicy dish that is easy to make at home. With aromatic Sichuan peppercorns, bold dried chilies, and high-heat cooking on the Blackstone griddle, this recipe brings the taste of Sichuan cuisine straight to your kitchen. The combination of numbing spice and deep umami flavors makes this dish a must-try for spice lovers and fans of authentic Chinese cooking. Pair it with steamed rice or stir-fried vegetables for a balanced meal. Whether you’re preparing it for a family dinner or a special gathering, this dish is guaranteed to impress. The crisp texture of the beef, combined with the bold aromatics, delivers an unforgettable taste experience. Try it today and enjoy a mouthwatering, restaurant-quality meal that will transport you straight to the heart of Sichuan cuisine!

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