Szechuan Spicy Shredded Beef

Delight in the bold flavors of this Szechuan spicy shredded beef dish. Tender beef, marinated in a savory mixture of hot bean paste, soy sauce, rice wine, sugar, and ginger, is stir-fried with an assortment of fresh vegetables, creating a dish that is a perfect balance of spice and flavor. Serve this dish over hot steamed rice for a satisfying meal.

Ingredients

1	lb 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	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.

Aug 06, 2024