Sichuan Dry-Fried Beef Shreds with Celery, Carrot and Dried Chilies

What you need

• 350 g (12 oz) flank steak
• 1 tbsp Shaoxing wine, for the beef
• 2 tsp light soy sauce, 1 tsp for the beef, 1 tsp for the sauce
• 3 stalks celery, cut into thin 5 cm (2 in) sticks
• 1 carrot, peeled, cut into thin 5 cm (2 in) sticks
• 4 tbsp neutral oil
• 1 tbsp doubanjiang, Sichuan chili bean paste, chopped if chunky
• 6 dried red chilies, seeded, cut into 3 cm (1 in) pieces
• 1 tsp Sichuan peppercorns, lightly toasted and ground
• 2 cloves garlic, finely chopped
• 4 slices fresh ginger, cut into thin matchsticks
• 1 tsp sugar
• 2 scallions, thinly sliced
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Freeze the beef for 20-30 min until firm, which makes thin cutting easy.

2. 2

   Slice the beef against the grain into thin slabs, then cut the slabs into matchsticks about 5 mm thick.

3. 3

   Toss the beef with the Shaoxing wine and 1 tsp of the soy sauce. Leave it for 10 min.

4. 4

   Heat 2 tbsp of the oil in a wok over medium-high heat. Add the beef in one layer and leave it for 1 min, then stir.

5. 5

   Keep stir-frying, pressing the beef against the wok, until the liquid cooks off and the shreds turn dark and chewy with crisp edges, 8-10 min. Lift the beef out onto a plate.

6. 6

   Add the remaining oil to the wok over medium heat. Stir in the doubanjiang for 20 seconds until the oil turns red.

7. 7

   Add the chilies, peppercorns, garlic and ginger. Stir for 30 seconds, until fragrant but not burnt.

8. 8

   Add the celery and carrot and stir-fry over high heat until they just start to soften but stay crunchy, about 1 min.

9. 9

   Return the beef to the wok and sprinkle over the sugar and the remaining 1 tsp soy sauce. Toss for 30 seconds.

10. 10

    Turn off the heat and stir through the scallions and sesame oil.

11. 11

    Serve at once with steamed rice.

Imported from napaleczkach.pl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.