Dry-tossed beef (Ganban niurou) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 101) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked chicken for beef shins.

  • clcorbi on May 23, 2018

    Excellent. This dry-frying technique is new to me, and I don't think I waited quite long enough for the beef to get super crispy, but we were still very pleased with the result. We both love the flavor of chili bean paste so I used the full 3T, but omitted the optional chili oil. We also really enjoyed the celery; the addition of a vegetable makes this a very nice one-dish meal for a weeknight.

  • MikeCirillo on February 21, 2016

    I really enjoyed the recipe and enjoyed the way the beef came out using the dry frying method. I was not really sure if I was cooking it long enough. I made the dish with a pixian broad bean paste which is quite salty: http://www.amazon.com/gp/product/B00BRQ0YC0/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687742&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00A9OF6NS&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1238GTBDG43CQ3178NCK I would caution against using two to three tablespoons as the recipe calls for or it will be too salty. I would like to find a broad bean chili paste that is authentic but not so salty. Fuschia Dunlop indicates that the Lee Kum Kee brand is not really good for authentic sichuan flavor.

  • twoyolks on March 14, 2015

    The predominant flavor is that of the chili bean paste but not so much that it's overwhelming.

  • Delys77 on January 08, 2013

    The technique in this dish is quite different. Dry fried led me to believe there would be very little oil, when in fact there was a bit more than the average stir fry. The dry fry refers to the process of cooking the beef till all moisture has cooked off, you are then essentially frying the meat on high heat in the oil. This took closer to 15 minutes for me to achieve, but the result was crisped beef slivers. The seasoning works very well, and the celery is an attractive and tasty addition, both in terms of texture and flavour.

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