Ingredients
- 1 - 1 1/2 lbs. lean flank steak
- 1 scallion
- 3/4" piece of fresh ginger
- 1 teaspoon sugar
- 3 tbsp. soy sauce
- 1 tbsp. sherry
- 1 teaspoon (x2) sesame oil
- 1/2 teaspoon (x2) grnd roasted Szechwan peppercorns
- 3 lg. carrots
- 1 teaspoon salt
- 4 stalks celery
- 1/2 teaspoon salt
- 5-10 dry red chilies
- 1 1/2 tbsp. (x2) peanut oil
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Dry Fried Beef
Servings: 4
Directions
- Slice beef into thin slivers. (It is easier if partly frzn.) Peel ginger and slice into shreds the size of matchstick. Mix together the beef, ginger, sugar, soy sauce, sherry, 1 tsp. sesame oil and 1/2 tsp. of Szechwan pepper (this must be made by roasting Szechwan peppercorns in a skillet till they turn brown and start to smoke, but don't burn! Then crimp very fine in a mortar and pestle. This is the essential ingredients.)
- Peel and slice the carrots as thin as possible. Pour off brine. Slice celery as with the carrots, add in to a bowl with 1/2 tsp. salt. Let stand 5 min. Pour off brine.
- Heat a wok or possibly pan on high heat, add in 1 1/2 Tbsp. oil. Stir fry carrots and celery till tender. Remove and set aside. Wipe out wok and reheat. Add in 1 1/2 Tbsp. oil and the chilies. Cook till the peppers turn dark brown. (Don't breath vapors.) Quickly add in beef mix. Cook on high till the liquid is gone, stirring frequently. Lower heat to hot (just sufficient heat to get a slight sizzle). Add in scallion, carrot and celery. Mix well. Cook slowly till the meat is dry and chewy and the carrots and celery have almost dissolved. (At least 20 min and up to an hour.) Stir often. Serve on rice. Serves 4.
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