Dry-Fried Sichuan Beef

Sichuan food in Hong Kong has been slightly tamed under the influence of the Cantonese tradition. It is nevertheless still relatively fiery and full of the contrasting flavours that are its hallmark. In this recipe, beef is cooked until most of the moisture escapes, leaving it with what might be considered only the essence of beef and with a dry texture. This makes the meat ideal for combining with different flavours. The result is an unusually delicious new way to eat beef.

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