Dry-Fried Beef with Carrots and Celery
Ingredients
- 1 tb Rice wine or dry sherry
- 1 lb Beef; any cut, sirloin steak
- 2 Carrots; depending on size
- 1 ts Finely chopped ginger
- 2 ts Sesame oil
- 1 ts -(up to)
- 1 -(up to)
- 1 Green onion
- 2 ts Sweet bean sauce
- Chile peppers; your choice
- 9 tb Oil or lard
- 2 ts Finely chopped garlic
- 1/3 -(up to)
- 2 tb Hot bean sauce
- 1 ts Sugar
- 1/2 lb Celery
- 1/2 ts Ground Szechwan pepper
- 1 ts Salt depending on your taste
- 2 tb Hot red oil
Instructions
- Dry-fried Beef with Carrots and Celery (Gan-bian Niu-rou-si), (aka Szechwan Dry Fried Beef) Slice meat about 1/8“ thick and then again to form matchsticks. Easier if meat is frozen. Remove celery leaves, wash and cut stems into 1“ lengths. Peel carrots and shred them with a potato peeler. Top, deseed and shred the peppers. Cut green onion into 1/2“ lengths or less. To Cook: Heat 3 Tbss. oil in a wok until very hot. Toss celery, carrot and half the salt briefly until the vegetables are partially cooked. Remove and drain. Heat 6 Tbs oil in wok until very hot; then allow to cool slightly. Add beef matchsticks and cook over medium heat stirring constantly.(Do not let juices stick to side of wok and char or they will ruin the flavour.) Cook evenly and thoroughly prevent sticking with e.g. chopsticks for about 10mins until the beef is dry looking and stiff. Then add the bean sauces, peppers garlic, half the green onion and remaining salt and rice wine. Stir well. When the smell of garlic and bean sauces becomes noticeable, add prefried celery and carrots. Reheat them and then at the last minute add sugar, ginger, remaining green onion, Szechwan pepper and sesame oil. Check flavours; adjust if necessary and serve. Adapted from“The Good Food of Szechwan” by Robert A. Delfs. Cameron, a.k.a. - BEGG.4@OSU.EDU CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
