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00Ingredients
For the Marinade:
- 1/2 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon dry vermouth or white wine
8 ounces flank steak, cut with the grain into 2-inch long julienne strips
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons dry vermouth or white wine
- 1/2 tablespoon sugar
- 3 tablespoons hot bean sauce
- 1/2 tablespoon sweet bean sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon Sichuan Chile Sauce (see recipe above)
For the Stir-Fry:
- 1/4 cup peanut oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 white part of green onion, minced
- 1 large celery rib, shredded
- 1 carrot, shredded
Instructions
Combine the ingredients for the marinade in a bowl, stir well, and add the beef. Toss the beef in the marinade and let sit, covered, for 30 minutes.
In a bowl, combine all the sauce ingredients and mix well.
Heat a wok over high heat and add 3 tablespoons of the peanut oil. Just when it begins to smoke, add the beef and stir-fry until the beef is browned to the point of being crispy. Remove the beef with a slotted spoon and set on paper towels to drain.
Add the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds. Then add the celery, carrot, and chile. Stir-fry for 30 seconds, then add the beef. Stir briefly to mix the beef with the vegetables, add the sauce and stir-fry for 30 seconds to a minute. Adjust the heat with more Sichuan Chile Sauce.| Servings |
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The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.
IngredientsFor the Marinade:
8 ounces flank steak, cut with the grain into 2-inch long julienne strips For the Sauce:
For the Stir-Fry:
InstructionsCombine the ingredients for the marinade in a bowl, stir well, and add the beef. Toss the beef in the marinade and let sit, covered, for 30 minutes. In a bowl, combine all the sauce ingredients and mix well. Heat a wok over high heat and add 3 tablespoons of the peanut oil. Just when it begins to smoke, add the beef and stir-fry until the beef is browned to the point of being crispy. Remove the beef with a slotted spoon and set on paper towels to drain. Add the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds. Then add the celery, carrot, and chile. Stir-fry for 30 seconds, then add the beef. Stir briefly to mix the beef with the vegetables, add the sauce and stir-fry for 30 seconds to a minute. Adjust the heat with more Sichuan Chile Sauce.
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