Entree: China – Jiangxi – 干炒牛肉 ➤ Gān chǎo niúròu (Dry-stir-fried beef with chilies and scallions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 15 min

Total 40 min

Ingredients

- 1 lb (450 g) flank steak or skirt steak, thinly sliced against the grain
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tbsp (15 ml) Shaoxing wine or dry sherry (for marinade)
- 1 tsp (5 g) granulated sugar (for marinade)
- 1 tsp (5 g) cornstarch (for marinade)
- 1 tbsp (15 ml) vegetable oil (for marinade)
- 2 tbsp (30 ml) vegetable oil (for cooking)
- 8–10 dried red chilies (adjust to taste)
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 g) fermented chili bean paste or Jiangxi chili paste (doubanjiang may be used)
- 1 tbsp (15 ml) light soy sauce (for sauce)
- 1 tsp (5 ml) dark soy sauce (for color)
- 1 tsp (5 g) granulated sugar (for sauce)
- 2 tbsp (30 ml) water or low-sodium chicken broth
- 4 scallions, cut into 2-inch (5 cm) lengths
- 1 tsp (5 ml) sesame oil (finish)
- 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water (optional slurry to bind if needed)

Instructions

1. Combine the sliced beef with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch, and 1 tbsp vegetable oil. Toss to coat and let marinate 15–20 minutes.
2. Heat a wok or large skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl. Add marinated beef in a single layer and sear without crowding, working in batches if necessary, until browned but not fully cooked, about 1–2 minutes per side. Remove and set aside.
3. Reduce heat slightly, add a little more oil if needed, then add dried red chilies and stir-fry briefly until fragrant, about 30 seconds. Add minced garlic and ginger and cook another 20–30 seconds.
4. Add fermented chili bean paste and stir-fry to release its aroma, about 1 minute. Add light soy sauce, dark soy sauce, sugar, and 2 tbsp water or broth; stir to combine.
5. Return beef to the wok and toss quickly over high heat until beef is cooked through and sauce is reduced and clings to the meat, about 1–2 minutes. If a thicker coating is desired, add the optional cornstarch slurry and toss until glossy.
6. Stir in scallions and sesame oil, toss for 10–20 seconds, then remove from heat and serve immediately with steamed rice.