Asian Dry-Fried Beef
This is a wonderful recipe where shreds of beef are deep fried until they are crisp and chewy then mixed with vegetables.
- 3/4 lb boneless lean beef
- 1 tbs hot bean sauce (available at Asian markets)
- 1 tbs dry sherry
- 1/2 tsp sugar
- 2 small hot dry chili peppers
- 1/2 cup vegetable oil
- 1 large celery stalk, cut int matchsticks
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, minced
- 2 scallions cut into 1 and 1/2 inch lengths
- 1 tsp sesame oil
- 1/2 tsp Szechwan peppercorns, roasted and crushed
- Cut the meat in slices 1/8 inch thick, then cut into shreds 1/8 wide and 2 inches long.
- In a bowl, combine the hot bean sauce, sherry, sugar and chili peppers, set aside.
- Pour oil in a wok or large saute pan and heat over medium high heat to 360 degrees.
- Add 1/2 of the meat and stir to separate shreds. Cook until meat is dark brown, slightly shriveled and chewy. About 2-3 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with remaining meat.
- Increase heat to high and add the celery and carrot and stir fry for 30 seconds.
- Return meat to the pan and add the hot bean mixture and cook, stirring, until most of the liquid has evaporated.
- Stir in the sesame oil and crushed peppercorns before serving.
- Serve with rice.