Skip to content

Dry-fried Sour and Spicy Beef

Dry-fried Sour and Spicy Beef 1

Dry-frying, in Chinese cookery, can mean both that a dish is fast-fried with little or no sauce, and also that the main ingredient is fried, often in more than one step, to yield a dry, chewy result. Here, both ends are achieved with beef that is first deep-fried and then stir-fried along with celery and carrot. That vegetable combination is quite common in dry-fried beef preparations but here I have expanded on the usual theme by lightly pickling the veggies first and then spiced the whole affair up with lots of garlic, cumin and dried chili for a definitely Western Chinese flavor… 

The Ingredients

  • 1/2lb. Beef, sliced to moderately thin shreds;
  • ¾ cup each Carrot and Celery in long. matchstick sized pieces;
  • 1 pinch White Pepper;
  • 1 tbs. Soy Sauce;
  • 1 tsp. Cornstarch;
  • 1 tsp. Sesame Oil;
  • 1 tsp. Salt;
  • 1 ½ tbsp. White Vinegar;
  • 2 tbsp. coarsely chopped Garlic;
  • 1 tbsp. Sugar;
  • 1 tbsp. Cumin Seed, toasted and coarsely ground;
  • 1 tsp. dried Chili flakes.

Dry-fried Sour and Spicy Beef 2

First, mix the beef with the soy sauce, pepper and cornstarch, then stir in the sesame oil and leave o marinate for the time being.

Dry-fried Sour and Spicy Beef 3

Toss the celery and carrot with the salt and allow to macerate for about 20 minutes or so. When the veggies have thrown off a good bit of liquid, rinse well, drain and then squeeze dry. Stir in the vinegar and allow to pickle for at least 30 minutes.

Dry-fried Sour and Spicy Beef 4

Heat a cup or two of oil in your wok over moderate heat and then add the beef, stirring to separate the shreds. Deep-fry until nicely browned and just beginning to crisp here and there.

Dry-fried Sour and Spicy Beef 5

Remove the beef from the oil and drain the oil off leaving two tablespoons or so. Turn up the heat and then add back the beef shreds, stirring for a good 3 or 4 minutes until they are very well cooked through.

Dry-fried Sour and Spicy Beef 6

Now add the garlic, cumin, chili and sugar and continue to stir vigorously so that the garlic does not burn.

Dry-fried Sour and Spicy Beef 7

When the garlic is translucent and the aroma is filling your whole kitchen, throw in the carrot and celery along with the vinegar that has not been absorbed and stir until all is thoroughly heated through. Plate and serve immediately.

NOTES

I made this dish for myself while my wife is traveling  but it turned out so nicely that I will cook it again as soon as she comes home. I was really ‘playing by ear’ when it came to the flavorings here but I was lucky enough to strike an almost perfect balance. The sugar might seem like quite a lot for the amount of main ingredients but, trust me, the sweetness really made the dish and I might even be tempted to increase the sugar level just a little next time…

 

No comments yet

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: