Dry-Fried Beef With Carrots And Celery
Yield: 4 Servings
1 lb beef; any cut, sirloin steak
1/2 lb celery (up to)
2 carrots; depending on size
1 chile peppers; your choice -(red ones look good)
1 green onion
1 tsp finely chopped ginger
2 tsp finely chopped garlic
2 Tbsp hot bean sauce
2 tsp sweet bean sauce
1 Tbsp rice wine or dry sherry
1 tsp salt depending on your taste
1 tsp sugar
1/2 tsp ground szechwan pepper
2 tsp sesame oil (up to)
2 Tbsp hot red oil
9 Tbsp oil or lard
Dry-fried Beef with Carrots and Celery (Gan-bian Niu-rou-si), (aka
Szechwan
Dry Fried Beef)
Slice meat about 1/8" thick and then again to form matchsticks. Easier if
meat is frozen.
Remove celery leaves, wash and cut stems into 1" lengths. Peel carrots and
shred them with a potato peeler. Top, deseed and shred the peppers. Cut
green onion into 1/2" lengths or less.
To Cook: Heat 3 Tbss. oil in a wok until very hot. Toss celery, carrot and
half the salt briefly until the vegetables are partially cooked. Remove
and drain.
Heat 6 Tbsp oil in wok until very hot; then allow to cool slightly. Add
beef matchsticks and cook over medium heat stirring constantly.(Do not let
juices stick to side of wok and char or they will ruin the flavour.) Cook
evenly and thoroughly prevent sticking with e.g. chopsticks for about
10mins until the beef is dry looking and stiff.
Then add the bean sauces, peppers garlic, half the green onion and
remaining salt and rice wine. Stir well. When the smell of garlic and bean
sauces becomes noticeable, add prefried celery and carrots. Reheat them
and then at the last minute add sugar, ginger, remaining green onion,
Szechwan pepper and sesame oil. Check flavours; adjust if necessary and
serve.
Adapted from"The Good Food of Szechwan" by Robert A. Delfs.
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