Yan-Kit's Classic Chinese Cookbook/Yan Kit 1998

Dry-Fried Beef
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound beef, round, trimmed 3 to 4 ounces carrots, peeled and cut into thin strips 1/2 teaspoon salt
3 or 4 sticks celery, cut into thin strips 2 or 3 dried red chilies peanut or corn oil for deep-frying
3/4 teaspoon cornstarch 1-1/2 to 2 tablespoons peanut or corn oil 1/2 teaspoon ground roasted Szechwan peppercorns
1 teaspoon sesame oil FOR THE MARINADE: 2-1/4 tablespoons thin soy sauce 2-1/4 teaspoons sugar
1 tablespoon Shaohsing wine or medium-dry sherry 1 teaspoon sesame oil 1/2 teaspoon ground roasted Szechwan peppercorns
FOR THE SAUCE: 1 teaspoon cornstarch 3/4 to 1 teaspoon sugar 4 tablespoons water



1 Shred the beef into long threadlike strips about 2-1/2 to 3 inches long, 1/5 inch thick and wide. Put into a bowl.
2 PREPARE THE MARINADE: Add the soy sauce, sugar, wine or sherry, oil and peppercorns to the beef. Mix well. Let marinate at room temperature for 45 to 60 minutes.
3 Put the carrots into a small bowl and add 1/4 teaspoon of the salt to draw out the water. Drain after 20 to 30 minutes. Pat dry, if necessary.
4 Put the celery into another bowl and add 1/4 teaspoon of salt to draw out the water. Drain after 20 to 30 minutes. Pat dry, if necessary.
5 Seed the red chilies but leave whole, if possible.
6 PREPARE THE SAUCE: Mix together the cornstarch, sugar and water in a small bowl and set aside.
7 Half fill a wok or deep fryer with oil. Heat to a temperature of about 400 F. or until a cube of stale bread browns in 40 seconds. While the oil is being heated, stir the cornstarch into the beef to coat evenly. Add the beef gently to the oil and deep-fry for 4 or 5 minutes, or until crisp. Turn off the heat and remove with a large hand strainer or perforated spoon and drain on paper towels. Pour the oil into a container for future use. Wash and dry the wok.
8 Reheat the wok over moderate heat until hot. Add 1-3/8 to 2 tablespoons of oil and swirl it around. Add the red chilies and fry until they are dark in color. Remove and discard. Add the carrots, stir and toss. and then add the celery. Stir for a few minutes, until dry, before adding the beef. Continue to stir over gentle heat for another 3 or 4 minutes, or until everything is quite dry and crisp.
9 Gradually add the well-stirred sauce, stirring continuously to coat the beef. Transfer to a warm serving plate.
10 Sprinle with the ground Szechwan peppercorns and sesame oil.

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