Chinese Muslim Style Spiced Cold Beef
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 cup oil
- 1⁄4 cup raw peanuts, skins removed
- 4 ounces ground beef
- 2 tablespoons szechwan bean sauce (regular, not hot)
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground szechwan pepper
- 3 tablespoons sugar
- 1 tablespoon minced garlic
- 3 tablespoons white vinegar
- 3 tablespoons black soy sauce
- 1 tablespoon sesame oil
- 8 bay leaves
- 1 1⁄2 lbs flank steaks or 1 1/2 lbs tender beef
- 1 cup celery, in thin strips 1 . 5 inches long
- 1⁄2 cup scallion, in thin strips 1 . 5 inches long
- 1⁄4 cup red bell pepper, in strips
- 1⁄2 cup watercress
directions
- Heat 1 cup oil in wok to deep-fry temperature, then deep-dry peanuts over medium-low heat until golden brown.
- Remove the peanuts with a slotted spoon or strainer and place on paper towels to drain and cool.
- Put the cooled peanuts in a small plastic bag or between two towels, then roll a rolling pin over them to crush coarsely; set crushed peanuts aside for later use.
- Mix the cayenne, Szechwan peppercorn, sugar, garlic, vinegar, black soy sauce, and sesame oil in a bowl.
- Remove all but two tablespoons of oil from the wok. Heat this oil, and when it is hot, add the ground beef.
- Stir and cook the beef until done.
- Stir in the bean sauce, then the sauce mixture you have just made.
- Mix well, then turn off the heat.
- This meat sauce can be prepared a few hours in advance.
- Fill a big pot with enough water to cover your piece of beef.
- Add the bay leaves to the water and bring to a rapid boil.
- Add meat and cook over medium heat until done to your taste - medium rare should be about 10 minutes.
- Remove meat and pat dry.
- Place the meat on a cutting board and slice into thin pieces, as you would for roast beef.
- Arrange the slices on a serving platter, slightly overlapping each other.
- Garnish with celery, scallions, red pepper, and watercress.
- Pour the meat sauce over evenly, then sprinkle crushed peanuts on top.
- Serve at room temperature, perhaps with noodles.
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RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.