Szechuan Shredded Beef

READY IN: 23mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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