Home - By Category - Recipe - Main Dish Page 26

Szechwan Dry-fried Beef

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SZECHWAN DRY-FRIED BEEF
 Categories: Main dish
      Yield: 4 Servings
 
    3/4 lb Boneless lean beef
      1 tb Hot bean sauce
      1 tb Dry sherry
    1/2 ts Sugar
      2    Small, dry, hot chile peppe
           -crumbled & seeded
    1/2 c  Salad oil
      1 lg Stalk celery, cut in
           -matchstick pieces
      1    Medium-size carrot, cut in
           -matchstick pieces
      2 ts Minced garlic
      1 ts Minced fresh ginger
      2    Whole green onions, cut in
           -1 1/2" lengths
      1 ts Sesame oil
    1/2 ts Szechwan peppercorns
 
   To prepare peppercorns, place in an ungreased frying pan and cook,
  shaking pan frequently, over medium heat until aromatic; cool, then
  crush with a mortar and pestle or rolling pin. Set aside. Cut meat in
  slices 1/8 inch thick, then cut into shreds 1/8 inch wide and 2
  inches long. In a bowl, combine the hot bean sauce, sherry, sugar and
  chile peppers; set aside. Pour salad oil in a wok or small deep pan
  and heat over medium-high heat to 360 degrees on a deep-frying
  thermometer. Add 1/2 the meat and stir to separate shreds. Cook until
  meat is dark brown, slightly shriveled, and chewy (about 2 1/2 to 3
  minutes). Remove with a slotted spoon and drain on paper towels.
  Reheat oil to 360 degrees and repeat with remainder of the meat.
   Pour off all but 3 T oil.  Increase heat to high. When oil is hot,
  add celery and carrot and stir-fry for 2 minutes. Add garlic and
  ginger and stir-fry for 30 seconds. Add onion and stir-fry for 30
  seconds. Return meat to pan, add hot bean sauce mixture, and cook,
  stirring until most of the liquid has evaporated. Stir in sesame oil
  and crushed peppercorns before serving.
 
MMMMM

Display Recipe for Import.