Dry Fried Beef
Savor the bold, savory flavors of Dry Fried Beef, a quick and satisfying stir-fry dish that's perfect for weeknight dinners or a lively weekend feast. Tender strips of marinated flank or sirloin beef are flash-cooked in a sizzling hot wok, creating a caramelized crust that locks in the meat's juices. Fragrant aromatics like garlic, ginger, and red chilies infuse the dish with layers of spice and warmth, while a drizzle of soy-based sauce adds umami depth. Scallions provide a fresh, crisp finish, rounding out this Chinese-inspired classic. Ready in under 40 minutes, this high-heat cooking method ensures every bite is bursting with intense flavor. Serve it on its own or over fluffy steamed rice to turn it into a hearty, crowd-pleasing meal. Perfect for fans of quick, flavorful Asian stir-fries!
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Recipe Information
Ingredients
- 500 grams beef (flank or sirloin)
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 4 tablespoons vegetable oil
- 4 garlic cloves
- 1 tablespoon ginger
- 2 red chilies
- 3 scallions
- 2 tablespoons Shaoxing wine (optional)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 0.5 teaspoon white pepper
Instructions
Thinly slice the beef against the grain into bite-sized strips. Place the strips into a mixing bowl.
In the bowl with the beef, add 2 tablespoons of soy sauce, the cornstarch, and 1 tablespoon of vegetable oil. Mix well to coat the beef evenly and let it marinate for 15 minutes.
While the beef marinates, mince the garlic and ginger, slice the red chilies thinly, and chop the scallions (separate the white and green parts).
Heat a wok or large skillet over high heat until smoking. Add 3 tablespoons of vegetable oil and swirl to coat the pan.
Add the beef to the hot wok in a single layer, allowing it to cook undisturbed for 1-2 minutes to develop a crust. Stir-fry for another 2 minutes until just cooked through and browned. Remove the beef from the wok and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of vegetable oil if needed. Add the minced garlic, ginger, and red chilies to the wok and stir-fry for 30 seconds until fragrant.
Turn the heat to high and return the beef to the wok. Add the white parts of the scallions and stir-fry everything together.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, Shaoxing wine (if using), sesame oil, sugar, and white pepper. Pour this sauce over the beef and toss to coat evenly.
Add the green parts of the scallions and give everything a final toss. Taste and adjust seasoning if necessary.
Serve hot as-is or with steamed rice for a complete meal.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.2 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 159 mg | 12% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2598 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
