Dry Fried Beef Recipe
Ingredients
3/4 pound boneless lean beef
1 tablespoon hot bean sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
1 or 2 small, dry, hot chile peppers, crumbled and seeded
1/2 cup saiad oil
1 large stalk celery, cut in matchstick pieces
1 medium-size carrot, cut in matchstick pieces
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
2 whole green onions, cut in 1 1/2 inch lengths
1 teaspoon sesame oil
1/2 teaspoon Szechwan peppercorns, roasted and crushed
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
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
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