Ingredients:
1 pound beef (flank or sirloin steak is good)
2 scallions, white parts only
2 regular carrots
7 1/2 tbsp oil for stir-frying, or as needed
1 tbsp sweet bean sauce
1 tbsp Chinese rice wine or dry sherry
1 tbsp minced ginger
3 tsp chili paste or chili sauce
1/2 tsp sugar
1/2 tsp roasted Szechuan peppercorn
1/4 tsp salt
[Source: The Chinese Cookbook]
How To Make:
1. Cut beef into thin strips.
2. Peel and cut carrots into strips.
3. Scallions sliced thin.
4. Minced ginger.
5. In a small bowl, combine the bean sauce and chili sauce.
6. Heat a skillet over medium-high flame. Add 1 tablespoon oil. Add carrots, cook for a moment, lift.
7. Add 6 tablespoons of oil into the skillet. Heat. Add beef. Saute for 10 minutes, until crispy and chewy. Add rice wine or sherry. Set aside beef to the skillet. Add bean sauce mixture, stir fry a few seconds, then tabahkan Ginger and Scallions. Saute until fragrant, then enter the carrot.
8. Add sugar and Szechuan. Stir. Season according to taste.
9. Serve warm.
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