Dry Fried Beef with Pickled Bamboo
Dry Fried Beef with Pickled Bamboo pairs shredded Beef double-fried to a dry, chewy texture, with fermented Bamboo, Bell Pepper and Scallion.
Beef, Chili Bamboo Pickle, Red Bell Pepper, Scallion
as part of a Chinese meal.
cut into matchstick shreds;
Pickled Bamboo Shoots with Chili.
red Bell Pepper
cut into slivers;
green part only, in two-inch shreds;
Marinate the beef shreds with the soy sauce, white pepper and 1 tablespoon of the cooking oil for at least 30 minutes.
Heat a cup of oil over high heat and then deep-fry the shreds in two until they are brown and just staring to crisp.
Remove the Beef once done and drain the pan of all but two Tablespoons of Oil.
Add back the Beef and fry, stirring often, for about 5 or ten minutes until the Beef has given up its moisture and has taken on a chewy texture.
Add the Bell Pepper and Pickled Bamboo, stirring until the Pepper is softened and cooked through.
Finally, add the Scallion, stir for a moment or so longer, then serve while hot.
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