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Spicy Dry-Fried Beef and Celery

Spicy Dry-Fried Beef and Celery

By Calvin CoxApril 27, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

In Chinese 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. Dry-fried dishes aren’t saucy like typical stir-fries, but the flavors are intense and concentrated. Beef and celery is a classic dry-fried combination. For this version, we use a tender, meaty strip steak, cut it into matchsticks, and brown it in a hot skillet before introducing the other ingredients. Salty, savory fermented chili-bean paste called toban djan provides loads of umami (chili-garlic sauce is a good alternative) and Sichuan peppercorns bring their unique tongue-tingling spice. Serve with steamed jasmine rice.

Tip

Don’t skip the step of salting the celery before cooking. The salt draws out some of the water from the celery, ensuring the slices are a tender-crisp counterpoint to the beef. Also, be sure to use low-sodium soy sauce or the stir-fry may end up overseasoned (toban djan is high in salt). If you have only regular soy sauce, dilute 1 tablespoon with an equal amount of water and use it in place of the low-sodium soy.

Ingredients
  • 6-7

    medium celery stalks, thinly sliced on the diagonal (about 4 cups), plus celery leaves (optional), to serve

  • Kosher salt

  • ¼

    cup grapeseed or other neutral oil

  • 1

    pound strip steak, trimmed of fat and silver skin, thinly sliced crosswise, slices stacked and cut against the grain into matchsticks

  • 2

    inch piece fresh ginger, peeled and cut into matchsticks

  • 2-3

    teaspoons sichuan peppercorns, finely ground

  • 2

    tablespoons chili-bean sauce (toban djan) or chili-garlic sauce

  • 2

    tablespoons low-sodium soy sauce

  • 2

    teaspoons Chinese black vinegar or unseasoned rice vinegar

  • chili oil, to serve (optional)

Step 1

In a colander set over a bowl or sink, toss the sliced celery with ¼ teaspoon salt; let stand for about 10 minutes. Using your hands, squeeze the celery to remove excess moisture; set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the beef in an even layer and cook, stirring occasionally, until all the liquid from the beef has cooked off and the meat is well browned, 6 to 9 minutes.

Add the celery and ginger; cook, stirring often, until the celery is tender-crisp, about 3 minutes. Add the Sichuan pepper, chili-bean sauce, soy sauce and vinegar, then cook, stirring, until fragrant, about 1 minute.

Step 3

Off heat, taste and season with salt. Transfer to a serving dish and sprinkle with celery leaves (if using) and drizzle with chili oil.