Chili-Pepper Beef

Name: Chili-Pepper Beef (芹菜牛肉絲)
Yield: It makes a nice main course for 2 with rice.
Cuisine: Chinese
Ingredients: ½ cup shredded bamboo shoots, in 1½-inch-long shreds; ½ pound flank steak, shredded; 1 cup oil; 2 tablespoons dark soy sauce; 2 teaspoons Chenkong vinegar or red-wine vinegar; 1 tablespoon dry sherry; 1 large clove garlic, finely chopped; 2 teaspoons sugar; ½ teaspoon roasted and ground Szechuan peppercorns; 1 teaspoon cornstarch dissolved in 2 teaspoons water; 1½ cups shredded celery, in 1½-inch-long shreds; 1 teaspoon dark soy sauce; 2 teaspoons sesame oil; 4 dried red chili peppers; 2 quarter -sized slices peeled ginger, shredded; 1½ teaspoons cornstarch dissolved in 2 teaspoons water; 1½ teaspoons oil

芹菜牛肉絲

Preparation info

It makes a nice main course for
2
with rice.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Shredded beef is stir-fried with hot spices and crisp vegetables. It is a spirited dish, tingling hot but not numbing.

Ingredients

½ pound flank steak, shredded

Asia
China
Main course
Spicy

Method

Preparations and slippery-coating

Toss the shredded beef into a mixing bowl, separating the pieces if any are attached. Add the coating and mix until smooth; refrigerate 30 minutes or longer.

Assemble the chili peppers, ginger, garlic, celery, and bamboo shoots in separate piles on your working platter. Combine the sauce ingredients and mix well. Place