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Boiled Beef
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| Publish:2006-8-2 11:48:41
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INGREDIENTS:
9 oz(250g) lean boneless beef
3 oz (100 g) asparagus lettuce ( substitute asparagus)
5 dried hot red chili peppers
1/2 tsp salt, or to taste
2 tbsp cornstarch ( corn flour) dissolved in 2 tbsp water
5 tsp hot and salted fermented soybean paste
5 tsp sweet fermented glutinous rice wine ( or rice wine)
4 1/2 oz (125 ml) vegetable oil
20 whole Sichuan peppercorns
3 oz (100g) scallions, chopped into 2 inches long sections
2 cups (500ml ) beef stock
1 tsp chili (chili) oil
PROCESS:
1. Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick ( 5 cm by 25 mm by 4mm). Slice the asparagus. Seed and chop the chili peppers.
2. Place beef in a bowl and add the salt, cornstarch-water mixture, soy sauce, soybean paste (chopped)
and rice wine. Mix well.
3. Heat the oil in a wok over low heat to about 230F (110C), or until bubbles appear around a small piece of scallion green or ginger put into the oil. Add the chopped chili pepper and deep-fry until purplish-red. Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute. Add the stock and bring to a boil. Add the beef , stirring with a work scoop to keep them seperate. Boil the beef until it turns shiny. Remove, sprinkle with the chili oil, and serve. |
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| Record:Admin Booking
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