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)
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
1/2 tspz cornflour
1/2 tspz sugar
pinch of salt
Lightly roast Szechuan peppercorns in a dry pan and grind in a pestle and mortar.
Mix marinade ingredients and place in a bowl.
Shred beef into strips, add to marinade and leave for 1 hour in the refrigerator.
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.
Mix sauce ingredients and put aside.
Half fill wok or deep fat fryer and heat oil to about 200 degrees C.
Stir cornflour into the beef to coat well.
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.
Drain wok and clean for the next stage.
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.
Add carrots and then the celery. Stir fry for a minute and then add the crispy beef.
Gradually add the sauce (stir well first) and coat the ingredients in the wok.
Stir-fry quickly and remove to a serving dish.
Sprinkle with ground Szechuan peppercorns and sesame oil and serve immediately.