Dry-Fried Beef with Carrots and Celery
| Yield: | 4 Servings |
| Categories: | Meat |
| 1 | lb | Beef; any cut, sirloin steak is best [I have successfully used left-over roast beef] |
| 1/3 | -(up to) | |
| 1/2 | lb | Celery |
| 1 | -(up to) | |
| 2 | Carrots; depending on size | |
| Chile peppers; your choice (red ones look pretty) | ||
| 1 | Green onion | |
| 1 | ts | Finely chopped ginger |
| 2 | ts | Finely chopped garlic |
| 2 | tb | Hot bean sauce |
| 2 | ts | Sweet bean sauce |
| 1 | tb | Rice wine or dry sherry |
| 1 | ts | Salt depending on your taste |
| 1 | ts | Sugar |
| 1/2 | ts | Ground Szechwan pepper |
| 2 | ts | Sesame oil |
| 1 | ts | -(up to) |
| 2 | tb | Hot red oil |
| 9 | tb | Oil or lard |
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