Szechuan Shredded Beef

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 3
• 1 lb beef rump, partially frozen
• 2 tablespoons hot bean paste
• 1 1/2 tablespoons light soy sauce
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 1/4 teaspoons sugar
• 1 1/2 teaspoons minced ginger
• 2 -3 tablespoons oil
• 3 celery ribs
• 1 carrot
• 1 medium onion
• 1 green bell pepper
• 3 -5 dried red chilies
• 6 -8 cloves garlic, minced
• 1 1/2 teaspoons sesame oil
• hot steamed rice

Recipe

• 1 cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
• 2 mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
• 3 marinate meat 2 hours.
• 4 cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
• 5 heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
• 6 stir-fry vegetables 2 minutes then remove from wok.
• 7 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.
• 8 return vegetables to wok; mix well; stir in sesame oil.
• 9 serve with steamed rice.