Stir-fried Beef with Vegetables Recipe
 

Introduction
Tangy beef shreds with colorful vegetables, most importantly the distinctive mouthwatering Asian taste... who'd ever resist such an exquisite Chinese recipe?

Serving size: 10
Preparation time: 45 minutes

Ingredients
1 1/3 lbs flank steak
1 cup shredded carrot
1 cup 1-inch sections celery
1/4 cup chopped garlic
2 tsp hot bean paste
1 tsp chopped scallion
1 tsp shopped ginger
1 tsp sesame oil
1 tsp lard or vegetable shortening
1/2 tsp L&P sauce
1/3 tsp Sichuan peppercorn powder

Sauce:
1 tsp rice wine
1 tbsp soy sauce
1/2 tsp MSG
1 tsp sugar

Method of preparation
Cut flank steak into shreds.

Heat 1 cup oil, deep fry flank steak over high heat for 8 minutes, remove and drain.
Remove oil then reheat 1 cup clean oil, re-fry flank steak over medium heat for 6 minutes until shreds are very crisp; remove and drain.

Heat pan with 4 tbsp oil, stir-fry hot bean paste, scallion and ginger until fragrant.
Add carrot shreds and ground garlic, stir fry until carrot is tender.
Add celery section, beef shreds and sauce mixture.
Continue to stir fry and add sesame oil, lard, L&P sauce, toss ingredients lightly to mix.
Remove to serving plate, sprinkle Sichuan peppercorn powder on top.

Method of serving
Served warm with cooked rice or noodles.

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