Ingredients
228g lean beef (suggest topside or flank steak)
1 carrot (matchstick size pieces)
2 pinches of salt
2 dried red chillies
vegetable oil for deep frying (optional) or 1 tbsp vegetable oil
1/2 tsp cornflour
1/4 tsp roasted and ground Szechuan peppercorns (garnish)
1/2 tsp Wing Yip Sesame Oil (garnish)
Marinade:
1 tbsp Wing Yip Light Soya Sauce
1 tspz sugar
1/2 tbspz Wing Yip Shaohsing Wine
1/2 tspz Wing Yip Sesame Oil
1/4 tsp roasted and ground Szechuan peppercorns
Sauce:
1/2 tspz cornflour
1/2 tspz sugar
pinch of salt
30ml water
Cooking Method
Step 1
Lightly roast Szechuan peppercorns in a dry pan and grind in a pestle and mortar.
Step 2
Mix marinade ingredients and place in a bowl.
Step 3
Shred beef into strips, add to marinade and leave for 1 hour in the refrigerator.
Step 4
Place carrots and celery into separate bowls and mix in a pinch of salt into each. After half an hour, squeeze out any water that is discharged from the vegetables.
Step 5
Mix sauce ingredients and put aside.
Step 6
Half fill wok or deep fat fryer and heat oil to about 200 degrees C.
Step 7
Stir cornflour into the beef to coat well.
Step 8
Add beef carefully (in batches) into the hot and fry for about 4 minutes until the beef becomes crispy. Remove from the wok and dry on kitchen paper.
Step 9
Drain wok and clean for the next stage.
Step 10
Reheat the wok and add 1 tbsp oil, then add the dried chillies (do not allow to burn). When chillies are brown, remove and discard.
Step 11
Add carrots and then the celery. Stir fry for a minute and then add the crispy beef.
Step 12
Gradually add the sauce (stir well first) and coat the ingredients in the wok.
Step 13
Stir-fry quickly and remove to a serving dish.
Step 14
Sprinkle with ground Szechuan peppercorns and sesame oil and serve immediately.
