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Best Easy Dry Fried Beef Recipe

Name: Best Easy Dry Fried Beef Recipe
Total time: 45 min
Yield: 80 g
Ingredients: beef flank steak 1 lb; celery stalks 3 pieces; dried red chilies 8 pieces; Sichuan peppercorn 2 tsp; soy sauce 2 tbsp; vegetable oil 6 tbsp; salt 0.5 tsp

Thin strips of beef are slowly fried until chewy and jerky-like, then tossed with celery, chilies, and Sichuan peppercorn. This Sichuan classic is a high protein, keto-friendly snack perfect for carnivore diet followers.

Cook 45 min Difficulty NORMAL 280 kcal

#high protein #keto #carnivore #sichuan #beef snack

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Ingredients

Main ingredients

beef flank steak 1 lb
celery stalks 3 pieces
dried red chilies 8 pieces

Seasonings/Sauce

Sichuan peppercorn 2 tsp
soy sauce 2 tbsp
vegetable oil 6 tbsp
salt 0.5 tsp

Nutrition summary

Carbohydrates 4 g 6%

Protein 23 g 33%

Fat 18 g 61%

Serving size 80g

Cooking steps

1

Slice the beef flank steak against the grain into thin strips, about 1/4 inch thick.
2

Heat 4 tbsp vegetable oil in a large skillet or wok over medium-low heat. Add beef strips and spread out evenly, allowing them to cook undisturbed for 10 minutes.
3

Stir the beef every few minutes, slowly frying until the pieces become chewy and dark brown, about another 15-20 minutes. Adjust heat to keep oil gently sizzling but not smoking.
4

Add dried red chilies and Sichuan peppercorn to the pan. Increase heat to medium-high and stir-fry for 2 minutes, allowing the aromatics to infuse the oil.
5

Toss in sliced celery stalks, soy sauce, salt, and remaining oil. Stir-fry briskly for 3-5 minutes until celery is crisp-tender, then serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is beef flank steak, which is sliced thinly and slowly fried to achieve a chewy, jerky-like texture. Its rich flavor and substantial protein content are central to the dish's identity.

Q. How do I control heat while frying the beef?

Begin cooking the beef strips over medium-low heat with enough oil to prevent sticking. Keeping the oil gently sizzling for an extended period ensures the meat dries out without burning. Adjust the heat up slightly only when introducing the aromatics to maximize flavor extraction.

Q. How can I prevent my beef from turning tough instead of chewy?

Slice beef thinly and fry it slowly, stirring occasionally. Avoid high heat or overcrowding the pan, which can cause uneven cooking or dryness. Chewy texture comes from slow dehydration, not from overcooking on fierce heat.

Q. What's the nutritional breakdown of a serving?

Each 80g serving contains roughly 280 kcal, with about 23g protein (33% of calories), 18g fat (61%), and just 4g carbohydrates (6%), making it a high protein, keto-friendly snack.

Best Easy Dry Fried Beef Recipe

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