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Categories:
beef lean hot bean sauce sherry dry sugar hot chili peppers vegetable oil celery carrots garlic ginger scallions sesame oil peppercorns szechuan
Viewed: 40 - Published at: 10 months agoIngredients
- 3/4 pound beef lean, boneless
- 1 tablespoon hot bean sauce
- 1 tablespoon sherry dry
- 1/2 teaspoon sugar
- 2 Small, hot chili peppers dry, crumbled and seeded
- 1/2 cup vegetable oil
- 1 large celery stalks cut into small pieces
- 1 Medium carrots cut in small pieces
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced fresh
- 2 Whole scallions, spring or green onions cut in 1 1/2 inch lengths
- 1 teaspoon sesame oil
- 1/2 teaspoon peppercorns szechuan
Method
- To prepare peppercorns, place in an ungreased frying pan and cook, shaking pan frequently, over medium heat until aromatic; cool, then crush with a mortar and pestle or rolling pin.
- Set aside.
- Cut meat in slices 18 inch thick, then cut into shreds 18 inch wide and 2 inches long.
- In a bowl, combine the hot bean sauce, sherry, sugar and chile peppers; set aside.
- Pour salad oil in a wok or small deep pan and heat over medium-high heat to 360 degrees on a deep-frying thermometer.
- Add 1/2 the meat and stir to separate shreds.
- Cook until meat is dark brown, slightly shriveled, and chewy (about 2 1/2 to 3 minutes).
- Remove with a slotted spoon and drain on paper towels.
- Reheat oil to 360 degrees and repeat with remainder of the meat.
- Pour off all but 3 tablespoons oil.
- Increase heat to high.
- When oil is hot, add celery and carrot and stir-fry for 2 minutes.
- Add garlic and ginger and stir-fry for 30 seconds.
- Add onion and stir-fry for 30 seconds.
- Return meat to pan, add hot bean sauce mixture, and cook, stirring until most of the liquid has evaporated.
- Stir in sesame oil and crushed peppercorns before serving.
