Chinese Muslim Stir-Fried Beef and Celery (Qin Cai Chao Niu Rou)
Ready In: 23 mins
Serves: 2-4
Ingredients
- 6 ounces ground beef
- 1⁄2 teaspoon salt
- 1 anaheim chili (or other mild green chili pepper)
- 6 ounces Chinese celery (or celery)
- 2 garlic cloves
- 1⁄4 cup peanut oil
- 1⁄2 teaspoon whole szechuan peppercorns (optional)
Directions
- 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.
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