Tender beef strips stir-fried with lotus root, potatoes, celery, tofu skin, and more in a bold dry pot style. Infused with dried chilies, Sichuan peppercorns, and house-made dry pot sauce, this dish delivers intense flavor—spicy, numbing, and irresistibly aromatic.

Reheating Instructions:

Microwave: Heat on medium-high for 2–3 minutes; stir halfway through for even heating

Steamer: Steam for 6–8 minutes to preserve beef texture and veggie crispness

Pan: Reheat over medium heat with light stirring; add a splash of water to maintain wok aroma and prevent sticking

Serving Suggestions:

Perfect with steamed rice or flat rice noodles to soak up the sauce

Pair with cold wood ear salad or cucumber slices for contrast

For extra intensity, reheat to reduce sauce or add chili paste before serving