What else can I make with these ingredients?
This recipe may contain allergens
Beyti Sarma
Medium 55 min~610 kcal 9/10
🥢
Sichuan Dry-Fried Beef
Thin beef strips sear hard with celery, carrot, doubanjiang, Sichuan pepper, soy sauce, and sesame oil for a spicy, concentrated wok dish.
Medium⏱️ 43 min📖 1 min readServes 4~470 kcal🇨🇳 Chinese🌍 Full translation
25 min prep 18 min cook
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 43 min- Prep25 min
- Cooking18 min
Ingredients
4 servings
Quick:
For the meat
- 600 gr veal ribeye
- 1 yemek kaşığı(~15 ml) corn starch
For the sauce
- 3 yemek kaşığı(~45 ml) soy sauce
- 2 yemek kaşığı(~30 ml) doubanjiang
- 1.5 yemek kaşığı(~23 ml) Chinkiang black vinegar
- 1 tatlı kaşığı(~10 ml) sesame oil
- 1 tatlı kaşığı(~10 ml) granulated sugar
- 1 tatlı kaşığı(~10 ml) Sichuan pepper
For the vegetables
- 3 dal celery stalk
- 1 adet carrot
- 3 diş garlic
- 1 tatlı kaşığı(~10 ml) ginger
- 3 yemek kaşığı(~45 ml) oil
For serving
- 3 dal spring onion
What else can I make with these ingredients?
Instructions
- 1
Harden the veal entrecôte in the freezer for 20 minutes and cut it into thin strips.
20 min20:00 - 2
Mix the meat with cornstarch and 1 tablespoon soy sauce.
- 3
Chop the celery stalk and carrot into thin matchsticks and prepare the garlic and ginger.
- 4
Whisk in remaining soy sauce, doubanjiang, black vinegar, sesame oil, granulated sugar and crushed Sichuan pepper.
- 5
Heat the wok very high and fry the meat strips in the oil for 5 minutes until the edges are browned.
5 min05:00 - 6
Add celery, carrots, garlic and ginger and cook over high heat for 3 minutes.
3 min03:00 - 7
Add the sauce and stir for 2 minutes until it becomes glossy and thick.
2 min02:00 - 8
Finish with spring onions and serve immediately.
💡 Tip: Cutting the meat very thinly will ensure that the edges do not brown and the inside does not remain dry in a short wok time.
🍽️ Serving suggestion: Serve hot with steamed jasmin rice and pickled cucumber.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
Nutrition (per serving)
⚠️ Estimated, 71% match~470
kcal calories
34
g protein
18
g carbs
28
g fat
Protein 30%Carbs 16%Fat 54%
GI 37 · Low GIGL 7 · Low GL
2.9g
Sugar
0.6g
Fiber
629.4mg
Sodium
1.8g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (71%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
9/10Very filling, for a really hungry day
This recipe may contain allergens
- Soy
- Sesame
- Celery
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Sichuan Dry-Fried Beef make?
This recipe serves 4.How long does Sichuan Dry-Fried Beef take?
Prep 25 minutes, cooking 18 minutes; 43 minutes in total.Is Sichuan Dry-Fried Beef difficult?
This recipe is rated medium.How many calories does Sichuan Dry-Fried Beef have?
Approximately 470 kcal per serving. Protein: 34g, carbs: 18g, fat: 28g.Which allergens does Sichuan Dry-Fried Beef contain?
This recipe contains Soy, Sesame, Celery. Check it against your dietary needs.Which cuisine does Sichuan Dry-Fried Beef belong to?
This recipe belongs to Chinese cuisine.How many ingredients does Sichuan Dry-Fried Beef need?
This recipe needs 14 ingredients.Is Sichuan Dry-Fried Beef filling?
Satiety bar per serving is 9/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.
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