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    You are in: Home / Recipes / Gun Ban Niu Rou Si (Sichuan Dry Fried Beef) Recipe
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    Gun Ban Niu Rou Si (Sichuan Dry Fried Beef)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Member #610488's Note:

    This recipe is from a local Chinese restaurant.

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    Units: US | Metric


    1. 1
      In a small bowl, combine the rice wine, chili paste, soy sauce, sichuan pepper and black pepper. Set aside.
    2. 2
      Heat a large skillet or wok over high heat until a bead of water sizzles and evaporates upon contact. Add 3 tbsp of the peanut oil, swirl to coat the pan, then wait one minute for the oil to heat up.
    3. 3
      Add the beef, spread it out evenly, and allow it to sizzle undisturbed for 2 minutes. Cook the beef for another 2 minutes, stirring occasionally, until the oil becomes clear again. Transfer the meat to a plate lined with paper towels to drain.
    4. 4
      Drain the wok of the oil and using a paper towel, wipe clean. Add remaining 1 tbsp oil and heat for 1 minute on medium-high. Add the chilies, garlic and ginger and stir-fry (30 seconds). Add the bell pepper and stir-fry 1 minute more.
    5. 5
      Add the beef to the pan and pour in the sauce, making sure to use a spatula to release any brown bits from the bottom of the pan. Toss in the scallions then transfer to a plate and serve.

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    Nutritional Facts for Gun Ban Niu Rou Si (Sichuan Dry Fried Beef)

    Serving Size: 1 (239 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 699.6
    Calories from Fat 418
    Total Fat 46.4 g
    Saturated Fat 12.4 g
    Cholesterol 154.2 mg
    Sodium 305.0 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 3.2 g
    Sugars 7.8 g
    Protein 51.5 g

    The following items or measurements are not included:

    szechuan peppercorns

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