Recipe - Dry-Fried Beef With Carrots And Celery

1 pound Beef; any cut, sirloin steak
is best [I have
successfully used leftover
roast beef]
1/3 (up to)
One half pound Celery
1 (up to)
2 Carrots; depending on size
Chile peppers; your choice
(red ones look pretty)
1 Green onion
1 teaspoon Finely chopped ginger
2 teaspoon Finely chopped garlic
2 tablespoon Hot bean sauce
2 teaspoon Sweet bean sauce
1 tablespoon Rice wine or dry sherry
1 teaspoon Salt depending on your taste
1 teaspoon Sugar
One half teaspoon Ground Szechwan pepper
2 teaspoon Sesame oil
1 teaspoon (up to)
2 tablespoon Hot red oil
9 tablespoon Oil or lard

Dryfried Beef with Carrots and Celery (Ganbian Niurousi), (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 Tbs 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.

Cameron, a.k.a. BEGG.4@OSU.EDU

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From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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