Szechuan Shredded Beef

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.

• Ready In: 23 mins
• Serves: 3-4

Ingredients

• 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

1. Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
2. Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
3. Marinate meat 2 hours.
4. Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
5. Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
6. Stir-fry vegetables 2 minutes then remove from wok.
7. 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.
8. Return vegetables to wok; mix well; stir in sesame oil.
9. Serve with steamed rice.