 |
Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
|
The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out. Ingredients:
1 lb beef rump, partially frozen |
2 tablespoons hot bean paste |
1 1/2 tablespoons light soy sauce |
1 tablespoon rice wine or 1 tablespoon dry sherry |
1 1/4 teaspoons sugar |
1 1/2 teaspoons minced ginger |
2 -3 tablespoons oil |
3 celery ribs |
1 carrot |
1 medium onion |
1 green bell pepper |
3 -5 dried red chilies |
6 -8 cloves garlic, minced |
1 1/2 teaspoons sesame oil |
hot steamed rice |
Directions:
1. Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
2. Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
3. Marinate meat 2 hours.
4. Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
5. Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
6. Stir-fry vegetables 2 minutes then remove from wok.
7. Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
8. Return vegetables to wok; mix well; stir in sesame oil.
9. Serve with steamed rice.
|
|