Sichuan La Jiao Niurou (Szechwan stir-fry beef with hot pepper)

 

                It is a relatively uncomplicated and quick form of cooking, unlike many of the more elaborate Chinese methods, and thereforeit is believed to have been used by field-workers who needed quick hot food to complement the rice brought from home. There are many stir-fry recipes from Szechwan, a province known for its spicy cuisine.

                It is easier to cut the meat if it is partially frozen. Make sure you use a very sharp knife.

Serves 6 

• 1 kg rump steak, well trimmed of fat
• 250 ml peanut oil
• 10 large dried red chilies
• 45 ml dark soy sauce
• 30 ml Chinese rice wine or dry sherry
• 5-10 ml sugar, to taste
• 2 carrots, cut into julienne strips
• 3 celery stalks, cut into julienne strips
• 4 fresh long red chilies, cut into fine shreds

1. Cut the meat into very thin slices, then cut these into very fine shreds.
2. Heat the oil in a wok and stir-fry the meat over medium-high heat for 10 minutes, or until quite dry and crispy ; drain on paper towels.
3. Pour off all but 30 ml of the oil from the wok and stir-fry the dried chilies for 1 to 2 minutes ; remove and discard the chilies.
4. Mix together the soy sauce, rice wine and sugar ; add soy sauce mixture and the meat to the wok and stir-fry for 5 minutes.
5. Add the remaining ingredients and cook for 4 minutes, or until the vegetables are just tender.
6. Serve with noodles or steamed rice.

BON APPÉTIT