Dry-fried Sour and Spicy Beef features twice-fried beef shreds with carrot and celery, seasoned with lots of garlic, cumin, dried chili and sesame oil.
Course: Main Dish
Keyword: Beef, Chili, Cumin, Garlic
Servings: 4as part of a Chinese Meal
Author: John Thompson
1/2lb.Beefsliced to moderately thin shreds;
¾cupeach Carrot and Celery in long. matchstick sized pieces;
1 ½tbsp.White Vinegar;
2tbsp.coarsely chopped Garlic;
1tbsp.Cumin Seedtoasted and coarsely ground;
1tsp.dried Chili flakes.
Mix the beef shreds with the soy sauce, pepper and cornstarch, then stir in the sesame oil and leave to marinate for the at least 30 minutes.
Toss the celery and carrot with the salt and allow to macerate. When they have thrown off a good bit of liquid, rinse well, drain and squeeze dry. Stir in the vinegar and allow to pickle for at least 30 minutes.
Heat a cup or two of oil in your wok over moderate heat and then add the beef, stirring to separate the shreds. Deep-fry until nicely browned and just beginning to crisp here and there.
Remove the beef from the oil and drain the oil off leaving two tablespoons or so.
Add back the beef shreds and continue to cook them, stirring regularly, until they are darkened considerably and have thrown off their water content.
Turn up the heat and add the garlic, cumin, chili and sugar and continue to stir vigorously so that the garlic does not burn.
When the garlic is translucent and the aroma is filling your whole kitchen, throw in the carrot and celery along with the vinegar that has not been absorbed and stir until all is thoroughly heated through.
Plate and serve immediately.
Dry-fried Sour and Spicy Beef Shreds - 干燒牛肉丝 https://sybaritica.me/dry-fried-sour-and-spicy-beef/