CHINESE SHREDDED BEEF RECIPES

Steps:

• Place meat in freezer until partly frozen to make it easy to slice.
• (Time will vary according to efficiency of your freezer but check at 30 minutes.).
• Cut meat across grain into 1/4 inch slices, then cut into 1/4 inch strips.
• Stir together soy sauce, sherry and vinegar; blend in cornstarch until smooth.
• Toss meat strips in mixture, coating well; let stand for 1 hour at room temperature or longer in refrigerator.
• Marinade should be completely absorbed by meat but if any remains, reserve and add to wok with sauce.
• Stir together jalapeno pepper, ginger root, garlic and five spice powder; set aside.
• SAUCE:.
• Stir all ingredients together and set aside.
• In wok or skillet, heat oil.
• Add beef strips and cook over high heat, tossing and stirring to separate, for 1 minute.
• Sprinkle with sugar and cook, tossing and stirring, for 1 minute longer.
• Lift pan from heat; add spice mixture and cook for 1 minute in heat of pan.
• Add sauce and any remaining marinade.
• Return to heat and cook, stirring, for about 3 minutes or until sauce is thickened.

Steps:

• Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
• Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
• Marinate meat 2 hours.
• Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
• Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
• Stir-fry vegetables 2 minutes then remove from wok.
• 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.
• Return vegetables to wok; mix well; stir in sesame oil.
• Serve with steamed rice.