Dry-Fried Crispy Beef

Name: Dry-Fried Crispy Beef
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Rump Steak; 4 oz Carrot; 1 Chinese Celery; 4 tsp Chinese yellow wine; 1 tbsp sugar; 1 tbsp Spring onion, chopped; 1 tsp fresh root ginger, chopped; 1/2 tsp Sichuan peppercorn powder; 4 tbsp peanut oil; 2 tsp Chili bean paste; 1 tbsp Hoisin sauce; 2 tsp Garlic, chopped; 2 tsp Spring onion, chopped; 1 tsp sesame seed oil; 1 tsp salt

kromed68 @kromed68

Calgary, Canada

Very tasty dish. If you can't get the Sichuan peppercorn powder at your local grocery store, try your local Asian supermarket. It's worth the effort.

kromed68 @kromed68

Calgary, Canada

Very tasty dish. If you can't get the Sichuan peppercorn powder at your local grocery store, try your local Asian supermarket. It's worth the effort.

Saved

Ingredients

45 mins

6 servings

1 lbRump Steak
4 ozCarrot
1Chinese Celery
4 tspChinese yellow wine
1 tbspsugar
1 tbspSpring onion, chopped
1 tspfresh root ginger, chopped
1/2 tspSichuan peppercorn powder
4 tbsppeanut oil
Seasoning
2 tspChili bean paste
1 tbspHoisin sauce
2 tspGarlic, chopped
2 tspSpring onion, chopped
1 tspsesame seed oil
1 tspsalt

Saved

Steps

45 mins

1

Cutting across the grain, thinly slice the beef and then further cut it into 1/8 inch (2mm) shreds. Set aside. Cut the carrot and celery into similarly sized pieces and set aside.
2

Heat the pan until it is very hot and add the oil.
3

When the oil is hot, add the beef, stirring gently to separate, then add 2 teaspoons of Chinese yellow wine
4

Continue stirring until the beef shreds are 'bouncing' in the pan.
5

Thoroughly mix together the seasonings and add them to the beef.
6

Stir-fry over high heat for 45 seconds, then add 1 tablespoon of sugar and 1 teaspoon of Chinese yellow wine. Stir fry for 15 seconds.
7

Add the celery and carrot, stir fry for 30 seconds before adding the ginger, spring onion, and pepper corn powder.
8

Stir and serve.