Dry Fried Beef

Savor the bold, savory flavors of Dry Fried Beef, a quick and satisfying stir-fry dish that's perfect for weeknight dinners or a lively weekend feast. Tender strips of marinated flank or sirloin beef are flash-cooked in a sizzling hot wok, creating a caramelized crust that locks in the meat's juices. Fragrant aromatics like garlic, ginger, and red chilies infuse the dish with layers of spice and warmth, while a drizzle of soy-based sauce adds umami depth. Scallions provide a fresh, crisp finish, rounding out this Chinese-inspired classic. Ready in under 40 minutes, this high-heat cooking method ensures every bite is bursting with intense flavor. Serve it on its own or over fluffy steamed rice to turn it into a hearty, crowd-pleasing meal. Perfect for fans of quick, flavorful Asian stir-fries!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams beef (flank or sirloin)
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 4 tablespoons vegetable oil
• 4 garlic cloves
• 1 tablespoon ginger
• 2 red chilies
• 3 scallions
• 2 tablespoons Shaoxing wine (optional)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 0.5 teaspoon white pepper

Directions

Step 1

Thinly slice the beef against the grain into bite-sized strips. Place the strips into a mixing bowl.

Step 2

In the bowl with the beef, add 2 tablespoons of soy sauce, the cornstarch, and 1 tablespoon of vegetable oil. Mix well to coat the beef evenly and let it marinate for 15 minutes.

Step 3

While the beef marinates, mince the garlic and ginger, slice the red chilies thinly, and chop the scallions (separate the white and green parts).

Step 4

Heat a wok or large skillet over high heat until smoking. Add 3 tablespoons of vegetable oil and swirl to coat the pan.

Step 5

Add the beef to the hot wok in a single layer, allowing it to cook undisturbed for 1-2 minutes to develop a crust. Stir-fry for another 2 minutes until just cooked through and browned. Remove the beef from the wok and set aside.

Step 6

Lower the heat to medium and add the remaining 1 tablespoon of vegetable oil if needed. Add the minced garlic, ginger, and red chilies to the wok and stir-fry for 30 seconds until fragrant.

Step 7

Turn the heat to high and return the beef to the wok. Add the white parts of the scallions and stir-fry everything together.

Step 8

In a small bowl, mix the remaining 1 tablespoon of soy sauce, Shaoxing wine (if using), sesame oil, sugar, and white pepper. Pour this sauce over the beef and toss to coat evenly.

Step 9

Add the green parts of the scallions and give everything a final toss. Taste and adjust seasoning if necessary.

Step 10

Serve hot as-is or with steamed rice for a complete meal.

Nutrition Facts

Serving size	(814.2g)

Amount per serving	% Daily Value*
Calories	1710.6

Total Fat 112.0g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 39.5g
Cholesterol 375mg	0%
Sodium 2027.8mg	0%
Total Carbohydrate 33.4g	0%
Dietary Fiber 5.4g	0%
Total Sugars 11.2g
Protein 143.0g	0%

Vitamin D 35IU	0%
Calcium 158.6mg	0%
Iron 15.7mg	0%
Potassium 2598.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 33.4%

Carbs: 7.8%