Dry Fried Beef Recipes

Steps:

• Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices, then stack the beef slices and cut across the grain into 2-inch-long matchsticks.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the carrots, celery, and chilies, then, using a metal spatula, stir-fry 1 minute or until the vegetables have absorbed all of the oil. Transfer the vegetables to a plate.
• Swirl the remaining 2 tablespoons peanut oil into the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef starts to foam and release its juices. Continue stir-frying 2 to 3 minutes or until almost all the liquid has evaporated and the oil begins to sizzle. Reduce the heat to medium and continue stir-frying 3 minutes until the beef is well browned, all the liquid has disappeared, and the wok is almost dry. Swirl the soy sauce into the wok and stir-fry 30 seconds or until well combined. Add the ginger and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the carrot mixture and stir-fry 30 seconds or until well combined. Add the sesame oil and scallions and sprinkle on the salt and pepper.

Steps:

• Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
• (Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
• Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
• Do not brown them.
• Wipe the wok out, and repeat for the celery.
• Wipe the wok out again, add the remaining 2T oil and the palm sugar.
• When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
• Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
• Return the carrots and celery to the wok.
• Add ginger root.
• Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
• The ingredients will lose most of their remaining liquid turn dark.
• In the traditional version of this dish, at this point the cooking is complete.
• Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
• Toss the remaining ingredients into the dish and serve with steamed rice.

Steps:

• Mix the last three ingredients well, rubbing out all lumps.
• Divid mixture into three equal portions.
• Place meat in a large bowl and rub thoroughly with one portion of the mixture; let stand one day.
• Drain off any liquid and follow same procedure on second and third days, turning meat several times a day.
• Allow meat to remain in bowl for 7 more days, then hang up until meat stops dripping.
• When dripping has stopped, hang in a cool place about 6 weeks to dry thoroughly (a good curing temperature is approximately 40F).
• Wrap meat in clean muslin bags and keep in a cool place.
• If in 6 months, meat becomes too hard, soak in cold water for 24 hours and wipe dry.
• Wrap again in muslin and hang in a cool place.