Szechwan Dried Fried Beef
- 3/4 lb lean beef
- 1 tbs hot bean sauce
- 1 tbs dry sherry
- 1/2 tsp sugar
- 2 small dry hot chilies, crumbled
- 1/2 cup canola oil
- 1 large stalk celery, cut into match sticks
- 1 medium carrot, cut into match sticks
- 2 tsp garlic, minced
- 1 tsp 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
In this recipe the beef is deep fried until they are crisp and chewy, then mixed with vegetables and seasonings that are sweet and spicy.
- Cut meat in slices 1/8 inch thick, then cut int shreds 1/8 inch wide and 2 inches long.
- In a bowl, combine the hot bean sauce, sherry, sugar, and chili peppers, set aside.
- Pour canola oil in a wok or small deep saucepan and heat over medium high heat. (360 degrees)
- Add 1/2 of the meat and stir to separate the shreds.
- Cook until meat is dark brown and slightly shriveled and chewy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- Reheat the oil to 360 and repeat with remaining meat.
- Pour off all to 3 tbs of the oil and place oil in a frying pan or wok and increase the heat to high.
- When the oil is hot, add the celery and carrots and stir fry for 2 minutes.
- Add garlic ginger and stir fry for 30 seconds.
- Return meat to the pan, add the hot bean sauce, mixture, and cook stirring, until most of the liquid has evaporated.
- Stir in sesame oil and crushed peppercorns before serving.
- Serve with rice.