Chinese Muslim Style Spiced Cold Beef

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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