🍽️ How to Make Gan Guo Fei Niu (Dry Pot Beef)

🧆 Ingredients

• 300g beef slices
• 100g potato (sliced)
• 100g celery
• 50g mushrooms
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 2 dried chilies (sliced)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon doubanjiang (chili bean paste)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Prepare Ingredients:

   • Rinse the beef under cold water to remove any impurities. Pat dry with paper towels.
   • Slice the beef thinly against the grain for tenderness.
   • Soak the beef slices in a mixture of water and a pinch of salt for 10 minutes, then drain and pat dry.
   • Peel and slice the potato thinly; soak in water for 5 minutes to remove excess starch, then drain and pat dry.
   • Wash and cut celery into 5cm sticks.
   • Clean mushrooms with a damp cloth and slice as needed.
   • Mince garlic and ginger, and chop green onions.

2. Stir-Fry Aromatics:

   • Heat chili oil in a wok over medium heat until shimmering.
   • Add Sichuan peppercorns and dried chilies, stir-fry for 30 seconds until fragrant but not burnt.
   • Add minced garlic, ginger, and doubanjiang. Stir constantly for 1 minute until the oil turns red and the aroma is strong.

3. Cook Beef:

   • Increase heat to high. Add beef slices in a single layer.
   • Stir-fry quickly for 1-2 minutes until the beef just changes color. Do not overcook to keep the beef tender.
   • Remove beef from the wok and set aside.

4. Add Vegetables:

   • In the same wok, add potato slices. Stir-fry for 2-3 minutes until edges are golden.
   • Add celery and mushrooms. Continue stir-frying for another 2-3 minutes until vegetables are just tender but still crisp.

5. Combine and Season:

   • Return the beef to the wok with the vegetables.
   • Add soy sauce, sugar, and salt. Toss everything together to coat evenly.
   • Stir-fry for another 1-2 minutes to blend flavors. Taste and adjust seasoning if needed.

6. Finish:

   • Turn off the heat. Sprinkle with chopped green onions and sesame seeds.
   • Serve immediately while hot for the best flavor and texture.

Key Points:

• Use fresh beef and slice it thinly for optimal tenderness.
• Do not overcook the beef; remove it from the wok as soon as it changes color.
• Potatoes should be sliced thin and soaked to prevent sticking and ensure even cooking.
• Adjust the amount of chili oil, Sichuan peppercorns, and doubanjiang to your preferred spice level.
• Stir-fry over high heat and work quickly to preserve the crispness of the vegetables and tenderness of the beef.

💡 Tips

• Adjust chili and peppercorn amounts for desired spice and numbing.
• Use fresh beef for best texture.
• Stir-fry quickly to keep beef tender.
• Serve immediately for optimal flavor.