Szechuan hot-fried crispy beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs salt | |
| 4 | ounces | Cornflour |
| 1 | pounds | Top beef; cut into |
| Strips | ||
| 2 | Green onions; cut into 1 in. | |
| 2 | Chilies; shredded | |
| 3 | Garlic cloves; crushed | |
| 6 | teaspoons | Sugar |
| 2 | tablespoons | Soy sauce |
| 4 | tablespoons | Wine vinegar |
Directions
Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350 degrees, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1½ minutes. Remove and drain on paper towels. Reheat the oil and deep-fry the carrots for 1 ½ minutes. Remove and drain on paper towels. Pour off most of the oil, leaving about 1 ½ tbsp. in the bottom of the work. Reheat, then add the green onions, chilies and garlic. Stir-fry together for about 3 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.
From: The Encyclopedia of Regional Chinese Cooking, Recipes by Kenneth Lo. This recipe is from the Szechuan region of Western China.