Recipe by Sue Lau
The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, I put an average amount of red peppers down in the recipe. If you like it mild, take them out.
Top Review by laura55563
Made this tonight and it's all gone!!! Tastes just like my favorite dish at Shangri-La Restaurant, "Shredded Beef and Hot Pepper Sauce". Will definitely make a regular appearance. Didn't have hot bean sauce though so I used Oyster sauce and a little cornstarch. Omitted garlic and accidentally used extra ginger in marinade. Fresh ginger is a must! Loved it!
- 1 lb beef rump, partially frozen
- 2 tablespoons hot bean paste
- 1 1⁄2 tablespoons light soy sauce
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 1⁄4 teaspoons sugar
- 1 1⁄2 teaspoons minced ginger
- 2 -3 tablespoons oil
- 3 celery ribs
- 1 carrot
- 1 medium onion
- 1 green bell pepper
- 3 -5 dried red chilies
- 6 -8 cloves garlic, minced
- 1 1⁄2 teaspoons sesame oil
- hot steamed rice
Directions See How It's Made
- Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
- Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
- Marinate meat 2 hours.
- Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
- Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
- Stir-fry vegetables 2 minutes then remove from wok.
- Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
- Return vegetables to wok; mix well; stir in sesame oil.
- Serve with steamed rice.