fabulous fast food with Asian flavours
  

Chinese Recipes By Category: 
 

Szechuan Hot-Fried Crispy Shredded Beef with Carrots

Recipe #: 107  |  Submitted By: unknown  |  Last Modified: 15 Jul 2008

Description: Szechuan Hot-Fried Crispy Shredded Beef with Carrots

Servings: 4 servings

Szechuan Hot-Fried Crispy Shredded Beef with Carrots
  Share this recipe: Facebook  Twitter
Tags: SzechuanSichuanCrispyShreddedBeefCarrot
You might also like:

Crispy Shredded Beef
Crispy Shredded Beef
Szechuan Chicken
Szechuan Chicken
Beef with Ginger and Spring Onions
Beef with Ginger and Spring Onions

Ingredients for Szechuan Hot-Fried Crispy Shredded Beef with Carrots

For rice:

 1 cup rice

 2½ cups water

For stir-fry:

 2 eggs, beaten

 1 pound tip sirloin, cut into thin strips 1 inch long and 1/8 inch thick

 4 tbsp sherry

 2 tbsp cornstarch

 ¼ tsp salt

 2 tbsp toasted sesame oil

 2 tbsp peanut oil

 2 garlic cloves, minced

 2 tbsp minced ginger

 1 tbsp black bean paste

 ½ tbsp soy sauce

 1 tsp hot chilli sauce

 1 tbsp hoisin sauce

 1 tbsp sugar

 3 carrots, julienned

 1 small red bell pepper, seeded and julienned

 ¼ cup sliced scallions

 ¼ tsp freshly ground Szechuan pepper (optional)


Directions for Szechuan Hot-Fried Crispy Shredded Beef with Carrots

Cooking Tip

Ideally, the beef, carrots, and celery should be julienned into strips about the size of matchsticks. For best results, freeze the beef for 30 minutes before cutting it. The beef and egg mixture may seem a little 'clumpy', when you begin cooking it, but it will soon separate and 'dry-fry'.

1. Place the rice, water, and a pinch of salt in a saucepan with a tight-fitting lid. Bring to a boil, and turn down the heat to a simmer. Stir once and cook, covered, for 15 to 20 minutes or until the rice has absorbed all the liquid. Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving.

2. Place the eggs in a shallow bowl, add the beef, and coat thoroughly. Add 1 tbsp of the sherry, the cornstarch, and the salt, and mix the ingredients so the beef is well coated.

3. Heat the sesame oil and peanut oil in a wok over high heat. When just smoking, add the beef and 1 tbsp more of the sherry and stir-fry over high heat for about 3 minutes, until the beef is browned and no longer sticks together.

4. Turn down the heat tot medium and continue to stir-fry for 2 minutes longer.

5. Add the garlic, ginger, bean paste, soy sauce, hot chile sauce, hoisin sauce, sugar, and the remaining 2 tbsp of sherry, and stir-fry for 1 minute. Increase the heat to high again and add the carrots, bell pepper, and celery.

6. Stir-fry for 2 minutes. Add the scallions and pepper, stir together well, and serve over the rice.


Comments for Szechuan Hot-Fried Crispy Shredded Beef with Carrots


Link to Szechuan Hot-Fried Crispy Shredded Beef with Carrots

Bookmark this page using the following link: http://www.orientalcookbook.co.uk/chinese-107-szechuan-hot-fried-shredded-beef.html

Do you have a website? You can place a link to this page by copying and pasting the code below.





Cuisines
Chinese
Thai
Japanese
Vietnamese

Search Recipes

List Recipes
In Alphabetical Order
By Ratings
By Most Recent
By Tags


Articles
Cooking Ingredients
Cooking Techniques
Equipments
Chinese Vegetables
Sauces
Chinese Tea
How to Use Chopsticks
More Articles ...

Discover More
Continental Cookbook