Szechuan hot-fried crispy beef

4 servings

Ingredients

Quantity Ingredient
4 Eggs salt
4 ounces Cornflour
1 pounds Top beef; cut into
Strips
2 Green onions; cut into 1 in.
2 Chilies; shredded
3 Garlic cloves; crushed
6 teaspoons Sugar
2 tablespoons Soy sauce
4 tablespoons Wine vinegar

Directions

Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350 degrees, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1½ minutes. Remove and drain on paper towels. Reheat the oil and deep-fry the carrots for 1 ½ minutes. Remove and drain on paper towels. Pour off most of the oil, leaving about 1 ½ tbsp. in the bottom of the work. Reheat, then add the green onions, chilies and garlic. Stir-fry together for about 3 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.

From: The Encyclopedia of Regional Chinese Cooking, Recipes by Kenneth Lo. This recipe is from the Szechuan region of Western China.

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