Szechuan Shredded Beef
This is a dish you would want to eat over and over again with a bowl of rice. It is a simple stir-fry using lean beef cut into thin strips and marinated to tenderise the meat. The technique in this stir-fry is using a dry frying technique, not deep frying. In most Szechuan or Sichuan cooking, chilli paste, chilli oil and Szechuan pepper is almost a must to give the dish its distinctive taste and flavour
Cut beef into thin strips
Marinade beef with light soy, Chinese cooking wine, cooking oil and salt
Prepare, wash and cut carrots and celery into thin strips
Peel skin of ginger and slice into thin strips
Peel garlic and mince finely
Heat some oil in a hot wok or pan. Then fry the marinated beef. Remove and wipe clean the wok. Repeat this step twice
Put beef back in the wok or pan. Add minced garlic and the sauce. Fry briefly then add ginger strips, carrots and celery strips and the remaining sauces. Fry briefly before adding Szechuan pepper, chilli oil, salt and sugar to taste
Remove and plate
How to make
Cut beef into thin strips. Marinade with 1 tablespoon of light soy, 1 tablespoon of Chinese cooking wine, 1 tablespoon of cooking oil and a dash of salt. This can be prepared a few hours and leave in the fridge before cooking the beef. If it is in the fridge, remove and let the beef sit on the kitchen bench for 30 minutes or until it reaches the room temperature
Wash and peel the skin of carrot. Then slice into thin strips. Same with the celery, slice into thin strips.
Peel the skin of garlic cloves and mince until really fine.
Peel the skin of ginger and then slice into thin strips.
Add 1/2 cup of sesame oil in a hot wok or pan. Quickly add the marinated beef and 2-3 tablespoons of Chinese cooking wine. Give the beef a quick fry for 1-2 minutes. Then remove beef and wipe clean the wok with a kitchen paper towel.
Add 2-3 tablespoons of sesame oil while the wok is still hot. Quickly add the beef back in and fry for 1 minute. Remove and wipe clean the wok with a kitchen paper towel.
Next, while wok is still hot, add beef back in to dry fry. Add 1 tablespoon of Chinese cooking wine. Add minced garlic and then add 1/2 tablespoon doubanjiang and 1 tablespoon tianmianjiang. Fry 1 minute then add sliced ginger, 1 tablespoon Chinese cooking wine and 1 tablespoon Chinkiang black vinegar and fry for 1 minute.
Add sliced carrots and celery. 1 tablespoon chilli oil, 1/2 teaspoon ground Szechuan pepper, a dash of salt and pepper to taste. Mix through no more than 1 minute. Remove and then plate the dish.
400-500gm topside beef
2 celery sticks
2 cloves of garlic
1 knob of ginger
Chinese cooking wine
Chinkiang black vinegar
broad bean chilli paste "doubanjiang"
sweet bean paste "tianmianjiang" (can substitute with hoi sin sauce)