Sichuan Dry Shredded Beef
Dry = No stock, broth or water used in cooking.
- 1.5 tbsp sweet bean sauce
- 1 tbsp Chili Sauce
- 2.5 tsp sugar
- 0.125 tsp cayenne pepper
- 0.25 tsp hot chili oil
- 0.25 tsp salt
- 2 tbsp peanut oil
- 1.25 minced fresh ginger
- 1.25 minced garlic
- 1 tbsp sichuan peppercorn paste**
- 2 med carrots, julienned
- 0.75 flank steak, julienned across the grain
- 1 tbsp dry sherry
- 0.5 cup julienned white part of scallions
In a bowl, combine bean sauce, chili sauce, sugar, cayenne, hot oil, and salt. Set aside.
Heat wok over high heat for 40 seconds. Add peanut oil and coat wok with it. When wisp of white smoke appears, add ginger and garlic and stir briefly. Add peppercorn paste, sitr and cook 30 seconds until fragrant. Add carrots, stir, and cook for 1 minute. Add beef and stir. Add wine and cook, stirring for 1 minute. Add rest of ingredients and cook, stirring 1 minute. Turn off heat, add scallions and mix well.
**Peppercorn Paste Recipe**
1.5 tsp peppercorns
1 tbsp minced fresh ginger
0.33 cup trimmed and finely sliced scallions
Combine all ingredients with mortar and pestle. Can be stored in refrigerator for 2-3 days.