Name: Szechuan Spicy Shredded Beef
Total time: 23 min
Yield: 4 servings
Cuisine: Asian Inspired
Ingredients: 1 pound beef rump, partially frozen; 2 tablespoons hot bean paste; 1.5 tablespoons light soy sauce; 1 tablespoon rice wine or 1 dry sherry; 1.25 teaspoons sugar; 1.5 teaspoons minced ginger; 2 oil; 3 stalks celery ribs; 1 carrot; 1 medium onion; 1 green bell pepper; 3 dried red chilies; 6 cloves garlic, minced; 1.5 teaspoons sesame oil; Hot steamed rice

Ready in: 23 mins

Serves: 4 servings

Ingredients: 15

A proper Sichuan dry-stir: strips of rump beef seared hard in a wok, then tossed with matchsticked celery, carrot and onion in a sauce of chile bean paste, soy, rice wine, ginger and a pinch of sugar. The vegetables stay crunchy, the beef picks up wok-char, and the bean paste supplies that trademark fermented heat. Twenty-three minutes, four servings — faster than the takeout drive.

Ingredients

1	pound beef rump, partially frozen
2	tablespoons hot bean paste
1 ¹⁄₂	tablespoons light soy sauce
1	tablespoon rice wine or 1 dry sherry
1 ¹⁄₄	teaspoons sugar
1 ¹⁄₂	teaspoons minced ginger
2	oil
3	stalks celery ribs
1	carrot
1	medium onion
1	green bell pepper
3	dried red chilies
6	cloves garlic, minced
1 ¹⁄₂	teaspoons sesame oil
•	hot steamed rice

Instructions

1.	Prepare the beef by cutting partially frozen beef into thin slices, then julienne into a fine shred to keep the meat thinner; set aside.
2.	In a shallow dish or plastic bag, mix bean paste, soy sauce, rice wine, sugar, and minced ginger. Pour the mixture over the beef, coating the meat well. Marinate the meat for 2 hours.
3.	Prepare the vegetables by cutting celery, carrot, green pepper, and onion into thin shreds. Set aside.
4.	In a wok, heat 1 tablespoon of oil. Add dried chilies and minced garlic; cook until aromatic. Then add the vegetables and stir-fry for 2 minutes. Remove the vegetables from the wok.
5.	Add 1-2 tablespoons of oil to the wok and heat it on high. Add the marinated beef and stir-fry until the meat is dark and slightly crispy at the edges, keeping the meat pieces separated.
6.	Return the vegetables to the wok, mix well with the beef, and stir in sesame oil.
7.	Serve the Szechuan spicy shredded beef with hot steamed rice.