Beef Dry Fry Recipe

Slice beef

Trim any large silver skin from the steak. Freeze the steak for 20–30 minutes to firm it slightly (this makes slicing easier). Using a sharp knife, slice the beef very thinly against the grain into 1/8–1/4-inch strips.

Place the sliced beef in a bowl. Add 2 tbs soy sauce, 1 tsp dark soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1/2 tsp baking soda (if using), 1/2 tsp sugar and 1/4 tsp white pepper. Toss thoroughly to coat. Let the beef marinate for 20–30 minutes while you prepare the aromatics. The cornstarch and optional baking soda will help the beef develop a glossy, slightly velvety texture when cooked.

Prepare aromatics: thinly slice 6 cloves garlic, julienne 1 tbs ginger, thinly slice 1 shallot, slice 2 fresh chilies, slice the white and green parts of the scallions separately (reserve greens for finishing). If using dried chilies, remove seeds if you want less heat and tear into pieces.

Heat the pan

Set a large heavy skillet or wok over high heat until very hot (2–3 minutes). Add 2 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Flash-fry garlic and aromatics: Add the sliced garlic and ginger and stir-fry 15–30 seconds until fragrant and just starting to color. Add the sliced shallot, fresh chilies and dried chilies and stir-fry another 30–45 seconds until softened but not burnt. Move aromatics to the side of the pan to keep them from over-browning.

Stir-fry the beef in batches: Increase heat to very high. Add the marinated beef in a single layer (work in two batches to avoid crowding). Let the beef sear undisturbed for 20–30 seconds, then toss and stir-fry another 30–60 seconds until just browned and mostly cooked through. Remove the first batch to a plate and repeat with remaining beef. Quick high-heat cooking yields a dry-fry texture rather than stewing.

Combine and season: Return all beef to the pan with the aromatics. Add 1 tbs oyster sauce, 1 tbs water or beef broth, 1 tsp light brown sugar, 1 tsp chili garlic sauce (optional), 1/2 tsp fish sauce (optional) and 1 tsp toasted sesame oil. Toss constantly for 30–45 seconds so the sauce coats the beef and reduces to almost dry — there should be very little liquid left. Taste and adjust seasoning: add a splash more soy (1 tsp) if needed or a squeeze of lime juice (1 tsp) for brightness.

Add scallion greens and herbs: Toss in the sliced green parts of 3 scallions and 1/2 cup basil (if using). Stir for 10–15 seconds until the scallions are just wilted and herbs are fragrant.

Finish and plate: Turn off heat, sprinkle 2 tbs cilantro and 1 tsp toasted sesame seeds over the beef. Transfer to a serving dish. The final dish should be glossy but 'dry' — no pooling sauce — with well-coated, slightly caramelized beef strips and crisp-tender aromatics.

Serve immediately with steamed rice or as part of a multi-dish meal. Leftovers keep 2–3 days refrigerated; reheat in a hot skillet to maintain texture.