Shredded Beef Szechuan Style

Method6 steps · about 30 min

1. 1

   Step 1: Cut the beef (250 g) against the grain into thin slices. Then cut into shreds.

   Uses 250 g shredded beef

2. 2

   Step 2: Mix the beef shreds with cooking wine or water (1 tbsp.), light soy sauce (1 tbsp.), oyster sauce (1 tbsp.) and the small pinch of marinade salt. Marinate 15 minutes, then stir in the 2 teaspoons cornstarch just before frying.

   Marinate beef 15 minutes · 15 minUses Thinly shredded raw beef · 1 tbsp. cooking wine or water · 1 tbsp. light soy sauce · 1 tbsp. oyster sauce · 1 small pinch salt · 2 tsp. cornstarch

3. 3

   Step 3: Heat 1 tablespoon cooking oil in the wok. Fry the celery (100 g) about 1 minute until just tender-crisp, then lift out and reserve separately.

   Fry celery about 1 minute · 1 minUses 100 g celery (around 5 cm long or as needed) · 1 tablespoon cooking oil for celery

4. 4

   Step 4: Heat the wok until hot firstly. Then place 1 tablespoon of oil and add garlic (2), ginger (1 inch), scallion and pickled peppers. Fry until aromatic.

   Uses 1 tablespoon cooking oil for aromatics · 10 to 15 pickled peppers (finely chopped (Note 1)) · 2 green onion whites (cut into sections around 5 cm long) · 1 inch root ginger (chopped) · 2 garlic cloves (chopped )

5. 5

   Step 5: Push all the content in the wok to one edge of the wok, add another 2 tablespoon of cooking oil in center and spread the beef shreds in. Gently fry When the beef begin to change color on surface, place 1 tablespoon of doubanjiang in.

   Uses Fried pickled peppers and aromatics · Marinated cornstarch-coated beef shreds · Remaining 2 tablespoons cooking oil for beef · 1 tbsp. doubanjiang

6. 6

   Step 6: Add dark soy sauce (2 tsp.), celery and salt if necessary. Mix well quickly. Serve hot!

   Uses Beef stir-fried with aromatics and chili-bean paste · Reserved tender-crisp fried celery · 2 tsp. dark soy sauce (for better coloring ) · a small pinch of salt