Dry Fried Beef
|Boneless beef||3⁄4 Pound|
|Bean sauce||1 Tablespoon (Hot)|
|Dry sherry||1 Tablespoon|
|Dry hot chile peppers||2 Small, crumbled and seeded|
|Salad oil||1⁄2 Cup (8 tbs)|
|Stalk celery||1 Large, cut in matchstick pieces|
|Carrot||1 Medium, cut in matchstick pieces|
|Minced garlic||2 Teaspoon|
|Minced ginger||1 Teaspoon|
|Green onions||2 , cut in 1 1/2 inch lengths|
|Sesame oil||1 Teaspoon|
|Peppercorns||1⁄2 Teaspoon, roasted and crushed (Szechwan Brand)|
Cut meat in slices 1/8 inch thick, then cut into shreds 1/8 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 mediumhigh heat to 360° 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 .
Remove with a slotted spoon and drain on paper towels.
Reheat oil to 360° 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