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Ingredients:
9 oz (250g) lean boneless beef
5 tsp. sweet fermented glutinous
rice wine (or
rice wine)
3 oz (100g) asparagus lettuce (substitute
asparagus)
4 1/2 oz (125ml)
vegetable oil
5 dried hot red chili (chilli) peppers
20 whole Sichuan Peppercorns
1/2 tsp. salt, or to taste
3 oz (100g)
scallions, chopped into 2 inches
long sections
2 tbsp
cornstarch (corn flour) dissolved in 2
tbsp water
2 cups (500ml) beef stock
5 tsp. hot and salted fermented soybean paste
1 tsp. chili (chilli) oil
Directions:
1. Wash the beef and cut into slices 2 inches long
by 1 inch wide and 1/8 inch thick(5 cm by 25mm by
4mm). Slice the asparagus. Seed and chop the chili
peppers.
2. Place beef in a bowl and add the salt ,
cornstarch-water mixture, soy sauce, soy bean paste
(chopped ) and
rice wine. Mix well.
3. Heat the oil in a wok over low heat to about
230oF (110oC), or until bubbles appear around a
small piece of
scallion or
ginger
tossed into
the oil . Add the chopped chili pepper and deep-fry
until purplish-red. Add the peppercorns, scallions,
and asparagus, and stir-fry for 1 minute. Add the
stock and bring to a boil. Add the beef, stirring
with a wok scoop to keep them separate. Boil the
beef until it turns shiny. Remove, sprinkle with the
chili oil , and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
