Dry-Fried Beef Shreds (Gan Bian Niu Rou Si)

Ganbian niurou si is a stir-fry that flips the usual beef rules: instead of staying tender, the shreds are cooked until chewy and crisp at the edges. It is a classic Sichuan technique called dry-frying, and it turns lean beef into something deeply savory, which makes it a favorite in Sichuan homes where it is served with rice and a simple soup. Do not confuse it with velveted beef dishes; here the chew is the point.

Chewy beef shreds with a dry-fried bite

The beef slowly gives up its moisture in the wok, concentrating its flavor, while celery and carrot add freshness and the chilies and peppercorns bring the heat. Each bite is chewy, salty, and faintly sweet, the kind of dish that makes you reach for more rice. It is also a great way to use a tough, inexpensive cut and turn it into something special, so cook it in a hot, dry wok and resist the urge to add extra oil.

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