SZECHUAN SHREDDED BEEF RECIPES

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.

Steps:

• Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Cut strips in half lengthwise. Set aside.
• For sauce, in a small bowl stir together sherry, soy sauce, hoisin sauce, bean sauce or paste, sugar, ginger, sesame oil, crushed red pepper, black pepper, and garlic. Set aside.
• Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry carrots in hot oil for 3 to 4 minutes or until crisp-tender. Remove carrots from the wok.
• Add beef to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Push beef from the center of the wok.
• Stir sauce. Add sauce to the center of the wok. Cook and stir until bubbly. Return cooked carrots to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle rice with green onions. Makes 4 servings.