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.