Monday, March 11, 2013

Szechuan Hot-Fried Crispy Shredded Beef with Carrots - Beef For All Seasons

Prepared Long Grain White Rice
2 eggs, beaten
1 pound top sirloin, cut into thin strips 1 inch long and 1/8 inch thick
4 tablespoons sherry
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 tablespoons peanut oil
2 garlic cloves minced
2 tablespoons minced ginger
1 tablespoon black bean paste
1/2 tablespoon soy sauce
1 teaspoon hot chile sauce
1 tablespoon hoisin sauce
1 tablespoon sugar
3 carrots, julienned
1 small red bell pepper, seeded and julienned
1 stalk celery, julienned
1/4 cup sliced scallions
Ground Szechuan pepper (optional)

Prepare rice.

Meanwhile, place the eggs in a shallow bowl, add the beef and coat thoroughly. Add 1 tablespoon of the sherry, the cornstarch, and the salt, and mix the ingredients so the beef is well coated. Heat the sesame oil and peanut oil in a wok over high heat. When just smoking, add the beef and 1 tablespoon more of the sherry and stir-fry over high heat for 3-4 minutes, until the beef is browned and no longer sticks together. Turn down the heat to medium and continue to stir-fry for 2 minutes longer.

Add the garlic, ginger, bean paste, soy sauce, hot chile sauce, hoisin sauce, sugar, and the remaining 2 tablespoons of the sherry, and stir-fry for 1 minute. Increase the heat to high again and add the carrots, bell pepper, and celery. Stir-fry 2 minutes. Add the scallions and pepper, stir together well, and serve over the rice.

Makes 4 servings.

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