Side Pannel
Twice-Fried Shredded Beef
Twice-Fried Shredded Beef
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Beef
Ingredients List
- 3/4 lb Beef sirloin or flank steak
Directions
MARINADE
2 tb Dry sherry
2 tb Soy sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 Green bell pepper
2 Ribs celery
1 sm Onion
SAUCE
2 tb Rice vinegar
1 tb Soy sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch
Preparation: Trim and discard fat from beef. Cut beef across the grain into
1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size
bowl. Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces.
Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2
inches. Place over high heat until oil reaches about 375 degrees F. Add
beef, half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside. Cook
remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until
hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add
bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef.
Cook and toss until well mixed.
Tips: There should be just enough sauce to coat ingredients. It is easier
to slice beef thinly if it is partially frozen.
2 tb Dry sherry
2 tb Soy sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 Green bell pepper
2 Ribs celery
1 sm Onion
SAUCE
2 tb Rice vinegar
1 tb Soy sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch
Preparation: Trim and discard fat from beef. Cut beef across the grain into
1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size
bowl. Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces.
Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2
inches. Place over high heat until oil reaches about 375 degrees F. Add
beef, half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside. Cook
remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until
hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add
bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef.
Cook and toss until well mixed.
Tips: There should be just enough sauce to coat ingredients. It is easier
to slice beef thinly if it is partially frozen.
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