Xinjiang-Style Dry Stir-Fried Spaghetti

This addictive fusion dish tosses al dente spaghetti with tender seared beef, aromatic garlic, and Xinjiang Erjingtiao dried chilies for a deeply savory, spicy kick.

Ingredients

• 200 g spaghetti
• 150 g beef slices
• 3 cloves garlic (sliced)
• 1 tbsp ginger (shredded)
• 1 stalk green onion (shredded)
• 1/4 onion (shredded)
• 1 small bunch chives (cut into sections)
• 5-8 Xinjiang Erjingtiao dried chilies (sectioned)
• 2-3 tbsp light soy sauce (divided)
• 1/2 tsp dark soy sauce
• 1 tsp Sichuan pepper powder
• 1 tbsp Sichuan pepper oil
• 1 tbsp chili sauce
• to taste salt
• 1/2 tsp chicken bouillon
• 2 tbsp olive oil
• optional black sesame seeds for garnish

Instructions

1. 1Marinate the beef

   

   Place the beef slices in a shallow tray. Add one tablespoon of light soy sauce, half a teaspoon of dark soy sauce, and one teaspoon of Sichuan pepper powder. Mix thoroughly until the beef is evenly coated.

   Tip: For the best texture, ensure the beef is sliced against the grain and mix gently to avoid breaking the slices.
2. 2Lock in the moisture

   

   After mixing in the dry seasonings and soy sauce, add one tablespoon of Sichuan pepper oil to the beef. Use your hands to massage the oil into the meat to lock in moisture, then let it marinate for 15 minutes.

   Tip: Adding the oil last creates a barrier that keeps the beef tender during the high-heat stir-frying process.
3. 3Boil the spaghetti

   

   Bring a large pot of water to a boil. Add the spaghetti and cook until it is 80% done, then drain and set it aside for stir-frying.

   Tip: Cooking to 80% prevents the pasta from becoming mushy when it is later stir-fried with the sauce.
4. 4Sear the beef

   

   Heat olive oil in a pan over high heat. Add the marinated beef slices and stir-fry quickly until they change color and are seared. Remove the beef from the pan and set it aside.

   Tip: Working with a very hot pan ensures a quick sear, keeping the beef slices juicy inside.
5. 5Sauté the aromatics

   

   Using the residual oil left in the pan, sauté the garlic slices and shredded ginger until they become fragrant.

   Tip: Do not burn the garlic; as soon as it releases its aroma, it is ready for the next step.
6. 6Develop the spicy base

   

   Add the Xinjiang erjingtiao dried chili sections to the pan with the aromatics. Stir-fry them until they develop a rich, spicy aroma.

   Tip: Watch the heat closely when frying the dried chilies to avoid burning them, which can turn the dish bitter.
7. 7Stir-fry the chili sauce

   

   Incorporate the shredded green onion and one tablespoon of chili sauce into the pan. Stir continuously over high heat until the oil turns a vibrant red color, which builds the spicy and flavorful base for the dish.

   Tip: Keep the heat high and stir quickly to ensure the chili sauce doesnt burn and coats the ingredients evenly.
8. 8Return beef to the pan

   

   Add the previously seared beef slices back into the pan. Toss everything together vigorously so the meat is thoroughly coated in the spicy, aromatic chili oil base before adding your cooked pasta.

   Tip: Stir-fry quickly over high heat to keep the beef tender while allowing the flavors to meld.

Storing & Reheating

Burn It Off

Frequently Asked Questions