RECIPES OF CHINA

Ingredients

1 lb

2 tbsp

1 1/2 tbsp

1 tbsp

1 1/4 tsp

1 1/2 tsp

2-3 tbsp

3

1

1 medium

1

3-5

6-8 cloves

1 1/2 tsp

Beef rump (partially frozen)

Hot bean paste

Light soy sauce

Rice wine (or dry sherry)

Sugar

Ginger (minced)

Oil

Celery ribs (cut into thin shreds)

Carrot (cut into thin shreds)

Onion (cut into thin slivers)

Green bell pepper (cut into thin shreds)

Dried red chilies

Garlic (minced)

Sesame oil

1. Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner) and set aside
2. Mix bean paste, soy sauce, rice wine, sugar, and ginger and pour over beef in shallow dish or plastic bag, coating meat well
3. Marinate meat for 2 hours
4. Heat 1 tbsp oil in wok and add dried chilies and minced garlic and cook until aromatic, then add vegetables
5. Stir-fry vegetables 2 minutes then remove from wok
6. Add 1-2 tbsp oil to wok, heat to high then add meat and stir-fry until meat is dark and slightly crispy at edges                                     (Keep meat pieces separated)
7. Return vegetables to wok, mix well and stir in sesame oil

Serve with steamed rice