Dry-Fried Crispy Beef
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.
Dry-Fried Crispy Beef
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.
Cooking Instructions
- 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.
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