Szechuan Hot-fried Crispy Beef Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Eggs,
2: Chilies, shredded
1/2 tsp: -salt,
3: Garlic cloves, crushed
4 ounce: Cornflour,
6 tsp: Sugar,
1 lbs: Top beef, cut into
2 tbsp: Soy sauce,
Strips,
4 tbsp: Wine vinegar,
2: Green onions, cut into 1 in.
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 1 1/2
minutes. Remove and drain on paper towels. Reheat the oil and
deep-fry the carrots for 1 1/2 minutes. Remove and drain on paper
towels. Pour off most of the oil, leaving about 1 1/2 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.
Source from luhu.jp
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 1 1/2
minutes. Remove and drain on paper towels. Reheat the oil and
deep-fry the carrots for 1 1/2 minutes. Remove and drain on paper
towels. Pour off most of the oil, leaving about 1 1/2 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.
Source from luhu.jp