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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.

🥢PRINTABLE RECIPE - check back later

INGREDIENTS (serves 2)

To marinate the beef
450 grams 1 lb of beef (Sirloin, flank steak, beef chuck)
1/2 tsp of salt
1 tsp of sugar
1/3 tsp of baking soda (Amazon Link - [ Ссылка ])
1/5 tsp of 5 spice powder (Amazon Link - [ Ссылка ])
1 tbsp of soy sauce (Amazon Link - [ Ссылка ])
1/2 tbsp of dark soy sauce (Amazon Link - [ Ссылка ])
1 tsp of grated ginger
1 clove of garlic grated

Others
3-4 tbsp of oil
1 tbsp Sichuan Dou ban Jiang (Amazon Link - [ Ссылка ])
2 tbsp of shredded ginger
4 cloves of garlic sliced thinly
6-10 dried red chilies, cut open and seeded (Amazon Link - [ Ссылка ])
200 grams 7 oz of celery
2-3 tbsp of Chinese cooking wine (Amazon Link - [ Ссылка ])
2 scallions, cut into 2 inches long stalks
1 tbsp of toasted sesame seeds (Amazon Link - [ Ссылка ])
1 tsp of Sichuan peppercorn powder or to taste (Amazon Link - [ Ссылка ])

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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