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
Serving size: Complete recipe
Calories 1950 Calories from Fat 1444
% Daily Value*
Total Fat 163 g250.2%
Saturated Fat 20.2 g101%
Trans Fat 2 g
Cholesterol 197.3 mg65.8%
Sodium 1309.4 mg54.6%
Total Carbohydrates 30 g9.9%
Dietary Fiber 7.7 g30.8%
Sugars 13.2 g
Protein 92 g183.7%
Vitamin A 281.7% Vitamin C 38.4%
Calcium 10.8% Iron 61.1%
*Based on a 2000 Calorie diet