Stir-Fried Shredded Beef with Fish-Flavored S

Don’t let the name fool you. There’s not a drop of fish in this dish.

“Fish-flavored” or “yu xiang” is a classic Sichuan sauce style built on the same bold seasonings used in fish cookery: garlic, ginger, chili, vinegar, and a touch of sweetness. When those flavors combine, they create something electric.

Shredded beef gets a quick marinade in soy sauce and cornstarch, then hits screaming-hot oil for a fast sear before being tossed with diced water chestnuts, chili paste, and a seasoning mix of dark vinegar, sugar, soy sauce, and sesame oil.

The result coats every strand of beef in a sticky, spicy, tangy glaze that’s unmistakably Sichuan.

Chef Tips

• Shred the beef as thin as possible. Thin strands cook in seconds and absorb more of that intense sauce. Partially freezing the meat makes this much easier.
• The cornstarch marinade is essential. It creates a velvety coating that protects the beef from drying out in the hot oil and gives the finished dish its silky texture.
• Dark vinegar is the key player in fish-fragrant sauce. Chinese black vinegar (Chinkiang) is ideal. Regular balsamic is too sweet; rice vinegar is too mild.
• Work fast once the wok is hot. Every step after the oil heats up takes only seconds. Have all your ingredients prepped and within arm’s reach before you start.