Ingredients
-
2
-
1
-
1
-
1
-
1/4
-
4
-
1
-
5
-
1
-
1
-
-
-
-
-
Directions
Gun Ban Niu Rou Si (Sichuan Dry Fried Beef), This recipe is from a local Chinese restaurant., This recipe is from a local Chinese restaurant.
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Steps
|
1
Done
|
In a Small Bowl, Combine the Rice Wine, Chili Paste, Soy Sauce, Sichuan Pepper and Black Pepper. Set Aside. |
|
2
Done
|
Heat a Large Skillet or Wok Over High Heat Until a Bead of Water Sizzles and Evaporates Upon Contact. Add 3 Tbsp of the Peanut Oil, Swirl to Coat the Pan, Then Wait One Minute For the Oil to Heat Up. |
|
3
Done
|
Add the Beef, Spread It Out Evenly, and Allow It to Sizzle Undisturbed For 2 Minutes. Cook the Beef For Another 2 Minutes, Stirring Occasionally, Until the Oil Becomes Clear Again. Transfer the Meat to a Plate Lined With Paper Towels to Drain. |
|
4
Done
|
Drain the Wok of the Oil and Using a Paper Towel, Wipe Clean. Add Remaining 1 Tbsp Oil and Heat For 1 Minute on Medium-High. Add the Chilies, Garlic and Ginger and Stir-Fry (30 Seconds). Add the Bell Pepper and Stir-Fry 1 Minute More. |
|
5
Done
|
Add the Beef to the Pan and Pour in the Sauce, Making Sure to Use a Spatula to Release Any Brown Bits from the Bottom of the Pan. Toss in the Scallions Then Transfer to a Plate and Serve. |
