SZECHUAN SHREDDED BEEF
The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out.
Provided by PalatablePastime
Categories Vegetable
Time 23m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
- Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
- Marinate meat 2 hours.
- Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
- Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
- Stir-fry vegetables 2 minutes then remove from wok.
- Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
- Return vegetables to wok; mix well; stir in sesame oil.
- Serve with steamed rice.
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