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Dry Fried Beef

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Ingredients
  Boneless beef 3⁄4 Pound
  Bean sauce 1 Tablespoon (Hot)
  Dry sherry 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  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)
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Beef

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