Spicy dry-fried beef from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 70) by Grace Young

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Notes about this recipe

  • Delys77 on May 20, 2025

    This was a quick weeknight dinner for us tonight. Very easy and pretty tasty but no real hear here. I think the Dunlop version wins out here though.

  • ashallen on July 07, 2019

    Excellent flavors and nice chewiness from the beef strips. I've also made this with skirt steak when flank steak wasn't available and it was even chewier and beefier - it throws off a lot more fat than flank steak, however, so I buy a few extra ounces and remove all but 1 tbsp of the rendered fat to keep the final dish from being too greasy. The dish is flavorful enough to handle additional carrot and celery - I've used up to 2.5 cups carrots + 2 cups celery. Leftovers keep well for a stir-fry - it even freezes OK!

  • Zosia on February 15, 2017

    The flavour of this was very good but not everyone liked the slightly chewy texture of the beef.

  • foolcontrol on March 21, 2012

    This was some really good stuff. My picky kids chowed down on it.

  • sarahcooks on October 23, 2010

    This was so good, and easy too. It was a bit scary when the meat let off a ton of juice, I was afraid it would never all evaporate, but it did and was amazingly flavorful and chewy. I undercooked the veggies a bit, but I'll definitely be making it again. It wasn't spicy at all though, maybe because I dumped a bunch of seeds out of the chilis.

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