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Stir Fry Beef with Celery Recipe

Ganbian (干煸) is a cooking technique translated as dry-stir fry; it means stir-frying the ingredients over medium or low heat until nicely charred to concentrate the flavor.  To prevent the meat from getting chewy, a bit of baking soda in the marinade is necessary. The beef tastes like a tender piece of jerky, spicy and numbing, with a bit of nuttiness - so delicious. You can serve it as a side dish. We also like to eat it as a beer snack.

Ingredients

To marinate the beef

Others

Instructions

  • Cut the beef into 1/4 inch thick strips. Then marinate with salt, 5-spice powder, sugar, baking powder, soy sauce, dark soy sauce, garlic, and ginger. Set it aside.
  • Cut the celery into 2.5 inches long, 1/4 inch thick sticks. Preferably use Chinese celery for a stronger fragrance.
  • Heat your wok over high heat until smoking hot. Then add a generous amount of oil and swirl it around.
  • Add the beef strips and spread them out. Pan fry for 20 seconds and flip to pan-fry the other side. Then stir the beef over medium heat for about 5 minutes until the beef is nicely charred.
  • Push the beef to the side. Add a tbsp of Sichuan Dou Ban Jiang and stir on low heat until the oil becomes bright red.
  • Add the ginger strips, garlic slices, seeded dried red chilies, and celery stalks. Stir for a couple of minutes. Add the Chinese cooking wine from the side of the wok to deglaze the bottom.
  • Add the scallion, toasted sesame seeds, and Sichuan peppercorn powder. Stir thoroughly and serve with white rice.

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