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Cookish

Spicy Dry-Fried Beef and Celery

4 Servings

40 minutes

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In Sichuan cooking, dry-frying, or gan-bian, is a technique in which a protein or vegetable first is browned, then is stir-fried with aromatics and seasonings that cling to the browned surfaces. The result is more or less sauce-free but boasts concentrated flavors. We use salty, savory fermented chili-bean paste called toban djan as a flavoring (chili-garlic sauce is a good alternative), along with tongue-tingling Sichuan peppercorns. Serve with steamed rice.

4

Servings

40 minutes

Ingredients

  • 4-5

    medium celery stalks, thinly sliced on the diagonal (about 3 cups)

  • Kosher salt

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Reviews
Jennifer S.
December 17, 2022
fast tasty
Loved this quick recipe, which I made on a Friday night in lieu of takeout. Absolutely salt the celery even if you feel like skipping. Used gochujang because it was in our fridge. Also thin sliced sirloin from grocery made making thin cross slices easier.