Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...

In a bowl, coat the beef strips in the two tablespoons of vegetable oil. Heat a frying pan until hot, add the Sichuan peppercorns and dry fry for one minute, or until fragrant. Transfer to a ...

For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic ... then add the vegetable oil and beef. Stir fry for 1-2 minutes, or until just browned all over.

Speaking to Bon Appetit, he advised leaning into the dry texture ... thin strips that when given a good fry will end up somewhere between crispy bacon and beef jerky. These meaty treats have ...