✅ Step 1: Ingredient List
Here are the main ingredients needed to make Dengying Beef Shreds.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef (Beef hind leg tendon meat is best) | 500g | 🐄 Preferred: beef hind leg tendon meat, lean with little fascia |
| Boiling Spices | Sichuan Peppercorns | A small handful (approx. 5g) | |
| Star Anise | 4-5 pieces | ||
| Dried Chili Peppers | 6-7 pieces | 🌶️ | |
| Cinnamon Stick | 1 small piece | ||
| Fennel Seeds | A small handful | ||
| Ginger | Several slices | ||
| Other | Cooking Oil | As needed | For stir-frying or deep-frying |
👨🍳 Step 2: Instructions (Traditional Stir-fry Version)
Making Dengying Beef Shreds emphasizes shredding the beef, air-drying, and seasoning while stir-frying. Here are the core steps.
- 🐄 Boil the Beef:
- Place the whole piece of beef (no need to cut) into a pot of cold water.
- Add spices: Sichuan peppercorns, star anise, dried chili peppers, cinnamon stick, fennel seeds, ginger slices, etc.
- Add seasonings: light soy sauce (approx. 10g), dark soy sauce (approx. 10g, mainly for color), salt (approx. 2-3 tsp).
- Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 40 minutes, until the beef is cooked through but not overly soft (to facilitate shredding).
- Remove the beef, drain off water, and let it cool until not burning to the touch.
- ✋ Shred into Thin Strips:
- Use the back of a knife to break up the beef, or directly use your hands to shred the beef into thin strands. The finer you shred it, the crispier the final texture will be; slightly thicker shreds will be more chewy.
- (Optional Traditional Key Step: Air-Dry) Place the shredded beef in a mesh basket and put it in a ventilated area to air-dry for a day. This removes some moisture and increases the crisp texture. To save time in home cooking, this step can be omitted or shortened, but the texture will be slightly different.
- 🔥 Stir-fry and Season:
- Heat the wok and add an appropriate amount of oil.
- Add the beef shreds and stir-fry until they change color and further reduce in moisture.
- Add seasonings: chili powder (approx. 2 tbsp), Sichuan pepper powder (approx. 1 tbsp), sugar (approx. 10g), cumin powder (optional, approx. 10g), etc.
- Adjust the amount of seasonings according to personal taste, stir-fry evenly until the beef shreds are uniformly coated with the seasonings.
- Before finishing, drizzle with sesame oil (approx. 3 tbsp) to enhance fragrance.
- ✨ Finish and Store:
- Stir-fry until the beef shreds become dry, fragrant, and crisp, then remove from the wok.
- Let it cool completely, then store it in a sealed container or freshness bag in the refrigerator.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Dengying Beef Shreds, especially the balance of numbing spiciness and dry fragrance.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Light Soy Sauce | 10g | Provides savory umami base flavor |
| Dark Soy Sauce | 10g | Primarily for coloring |
| Table Salt | ~5-8g | Provides base saltiness; used during boiling and stir-frying for seasoning |
| Sugar | 10g | Balances flavors, enhances freshness, adds aftertaste |
| Chili Powder | ~10-15g | 🌶️ Provides heat and bright red color; adjustable to taste |
| Sichuan Pepper Powder | ~5g | Provides numbing sensation (má); adjustable to taste |
| Cumin Powder | 10g (optional) | Adds layers of flavor |
| Sesame Oil | ~15g | Enhances aroma |
| Cooking Oil | ~20-30g | For stir-frying |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Prioritize beef hind leg tendon meat; it’s leaner and has relatively less fascia, making it more suitable for shredding into thin strands.
- Shredding is Key: Shredding the beef into thin strands by hand damages the muscle fibers more than cutting, resulting in a crispier texture for the final product.
- Air-Drying Enhances Crispness: If time allows, air-drying the shredded beef for a period (e.g., one day) effectively removes moisture, making the final product crispier and closer to the traditional flavor.
- Heat Control is Crucial: Use medium-low heat for slow stir-frying; this helps the internal moisture of the beef shreds evaporate gradually, achieving a crispy exterior and fragrant interior while avoiding burning.
- Adjustable Spiciness & Numbness: The amount of chili powder (for heat) and Sichuan pepper powder (for numbness) can be flexibly adjusted according to personal taste. Reduce chili powder if sensitive to heat; reduce Sichuan pepper powder if sensitive to numbness.
- Healthier Alternative: Those seeking lower fat can try an air fryer version: Spread the seasoned beef shreds in the air fryer basket and air fry at 180°C (355°F) for about 15 minutes, shaking midway, to achieve a similarly crisp effect with significantly less oil used.
