Stir-Fried Spicy Shredded Beef

Name: Stir-Fried Spicy Shredded Beef
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 1 scallion, trimmed and chopped, for garnish; 1 tablespoon Shaoxing wine or dry sherry; Salt to taste; 2 celery stalks, thinly sliced, or about 1 cup shredded cabbage; 1 tablespoon Shaoxing wine or dry sherry; 2 fresh hot chiles, preferably Thai chiles, stemmed, seeded, and chopped, or crumbled dried chiles or hot red pepper flakes to taste; 2 celery stalks, thinly sliced, or about 1 cup shredded cabbage; 2 fresh hot chiles, preferably Thai chiles, stemmed, seeded, and chopped, or crumbled dried chiles or hot red pepper flakes to taste; 2 fresh hot chiles, preferably Thai chiles, stemmed, seeded, and chopped, or crumbled dried chiles or hot red pepper flakes to taste; 1 tablespoon whole Szechwan peppercorns; 2 fresh hot chiles, preferably Thai chiles, stemmed, seeded, and chopped, or crumbled dried chiles or hot red pepper flakes to taste; 1 garlic clove, minced; 1 tablespoon fresh ginger, peeled and grated or minced; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 1 egg white, lightly beaten; 3 tablespoons corn, grapeseed, or other neutral oil; 1 to 1½ pounds sirloin (New York) strip, cut into thin shreds (this will be easier if you freeze the beef for 30 to 60 minutes); 2 teaspoons soy sauce; 1 to 1½ pounds sirloin (New York) strip, cut into thin shreds (this will be easier if you freeze the beef for 30 to 60 minutes)

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This Szechwan specialty gets its heat from fresh chiles and its flowery, smoky aroma from Szechwan peppercorns. Since the beef is cut into such thin shreds, it takes little time to cook. Serve this with rice or noodles, along with stir-fried greens.

Other cuts of meat you can use here: pork, preferably from the shoulder or leg (fresh ham); lamb, preferably from the shoulder or leg; boneless chicken.

Ingredients

Asia
China
Main course
Spicy

Ingredients

Method