Spicy Beef with Vegetables

Name: Spicy Beef with Vegetables (辣醬牛肉絲)
Yield: With rice, it would make a good main course for 2 people.
Cuisine: Chinese
Ingredients: 1 cup oil; 2 teaspoons sesame oil; 1 teaspoon cornstarch dissolved in 2 teaspoons water; 1 teaspoon light soy sauce; ½ pound flank steak, shredded; 2 teaspoons cornstarch dissolved in 1 tablespoon water; 2 teaspoons cornstarch dissolved in 1 tablespoon water; ½ pound flank steak, shredded; 1 large clove garlic, minced; 2 quarter -sized slices peeled ginger, minced; ½ teaspoon salt; 1 tablespoon bean paste; 1 teaspoon oil; 1 heaping tablespoon dried mo-er mushrooms (presoaked); 1½ cups shredded celery; 1 cup shredded carrots; 1½ teaspoons Chenkong vinegar or red-wine vinegar; ¼ teaspoon salt; 1 teaspoon sugar; 1 teaspoon cornstarch dissolved in 2 teaspoons water; 1 teaspoon Szechuan chili sauce or paste; 1 teaspoon Szechuan chili sauce or paste; 1 tablespoon dry sherry; 1½ teaspoons Chenkong vinegar or red-wine vinegar

辣醬牛肉絲

Preparation info

With rice, it would make a good main course for
2
people.

Difficulty
Medium

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This dish is vividly colorful and dainty, and the dash of vinegar in the sauce gives it a seductive aroma that is known in Chinese as an “appetite arouser.” Here the slivers of tender beef are well embellished by the crisp green celery, crunchy black mo-er mushrooms, and brittle orange carrots. There is a good tangy sauce.

Ingredients

½ pound flank steak, shredded

Asia
China
Main course

Method

Toss the shredded meat in a bowl, separating the shreds. Add the marinade and stir until well blended. Let the meat sit, refrigerated, for 30 minutes or longer.

Soak the mo-er mushrooms for 30 minutes in hot water. Then rinse and discard any hard “eyes.” Shred them and then put them with the celery, carrots, garlic, and ginger on the working platter. Combine the sauce ingredients and mi