Prep 15 mins
Cook 8 mins
An authentic home-style Chinese dish. One of my Chinese friends is always delighted when she learns a new dish, and when she served me this one the other day, she was eager to tell me how it is made. She had just learned it from a Hui (Chinese Muslim) friend. I'm not sure the name of the chili that is actually used for this dish. It is pale green, crinkly and irregular in shape, and mild, normally chopped up seeds and all for stir-fry. It is the most common chili in the Chinese market (at least in Yunnan), and is called qing jiao, but I can't figure out the name in English. The second most common chili here is the Anaheim, so I listed that one in the recipe.
- 170.09 g ground beef
- 2.46 ml salt
- 1 anaheim chili (or other mild green chili pepper)
- 170.09 g Chinese celery (or celery)
- 2 garlic cloves
- 59.14 ml peanut oil
- 2.46 ml whole szechuan peppercorns (optional)
- In small bowl, mix raw ground beef with salt.
- Mince chili pepper and celery (3mm pieces). The Chinese leave the seeds in the chili, which yields a spicy dish. You may remove them if you like.
- Thinly slice garlic.
- Heat empty wok over highest heat for 30 seconds. Add peanut oil and swirl to heat. When oil starts to smoke, add garlic and stir a few seconds until slightly fragrant.
- Quickly, before garlic burns, add chili peppers and celery and stir-fry several minutes. They should not lose their color.
- Remove vegetables to a bowl, leaving as much oil in the wok as possible.
- Again make sure wok is very hot, then add peppercorns and sizzle briefly until fragrant.
- Add beef and stir-fry a minute or two until done.
- Add vegetables to meat, combine thoroughly, and serve with rice and several other Chinese dishes.
- Serves four as part of a Chinese meal. Serves 1 or 2 with no other dishes.