Shredded Beef Szechuan Style

• Meat

  • 1/2 lb Beef

• Produce

  • 1 cup Celery sections
  • 1 tsp Chili pepper, powder or as needed
  • 1 inch Ginger, root
  • 2 Green onion, whites

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 5 Chili dried pepper
  • 1 Salt
  • 1 Sesame seeds
  • 1/2 tsp Sichuan peppercorn, powder

• Oils & Vinegars

  • 3 tbsp Cooking oil

• Beer, Wine & Liquor

  • 2 tbsp Cooking wine

• Other

  • 1 tablespoon doubanjiang

Found on chinasichuanfood.com

Description

Ingredients

• 1/2 pound beef
• 1 cup of celery sections (around 5 cm long) or as needed
• 5 chili dried pepper, cut into shreds and remove the seeds
• 2 green onion whites, cut into sections around 5 cm long
• 1 inch root ginger, shreds
• 1 tablespoon doubanjiang
• 1 teaspoon chili pepper powder or as needed
• 1/2 teaspoon Sichuan peppercorn powder
• Sesame seeds for garnish
• Salt to taste
• 2 tablespoons cooking wine
• 1 tablespoon light soy sauce
• 3 tablespoons cooking oil

Directions

• Put the beef in refrigerator for about 30 minutes and cut into small and long shreds.
• In a large mixing bowl, well combine beef shreds and marinating ingredients and set aside for 10 minutes.
• Heat up your wok or pan firstly for around 2 minutes and then add around 2 tablespoons cooking oil to heat until the oil is really hot.
• Add beef shreds in. Stir fry for around 1 to 2 minutes over high fire, you will see there is sauce coming out in your wok. Pour the sauce out and transfer the beef shreds to one side of your wok or pan.
• Add around 1/2 tablespoon oil to fry the ginger shreds, green onion shreds and dried chili pepper sheds until aroma over medium fire.
• Add doubanjiang in to stir fry for the red oil. Mix everything well.
• Spread chili pepper powder, Sichuan peppercorn powder and sesame seeds. Toss quickly and make sure all the ingredients are combined completely.
• Add celery sections in and continue cook for around 1 minute.
• Transfer out and serve hot!

Nutrition