Szechwan Dried Fried Beef
Ingredients
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.
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