Recipe Details

Summary

Name: Twice−fried Shredded Beef

Category: Chinese

3/4 lb. Beef sirloin or flank steak

MARINADE:

2 tablespoons Dry sherry

2 tablespoons Soy sauce

1 teaspoon Sugar

1 teaspoon Cornstarch

1 small Carrot

1 Green bell pepper

2 Ribs celery

1 small Onion

SAUCE:

2 tablespoons Rice vinegar

1 tablespoon Soy sauce

2 teaspoons Sesame oil

1 teaspoon Sugar

1/2 teaspoon Chili oil

1/2 teaspoon Cornstarch

Trim and discard fat from beef. Cut beef across the grain into 1 1/2−inch

matchstick pieces. Combine marinade ingredients in a medium−size bowl.

Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper,

and celery into 1 1/2−inch matchstick pieces. Thinly slice onion.

Set vegetables aside separately.

Combine sauce ingredients in a small bowl and set aside.

Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to

2 inches. Place over high heat until oil reaches about 375 degrees F.

Add beef, half at a time, and deep fry for 1 minute until browned, turning

occasionally. Lift out and drain on paper towels; set aside.

Cook remaining beef.

Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until

hot. Add carrot and onion; cook, stirring constantly, for 1 minute.

Add bell pepper and celery; stir−fry for 1 more minute. Stir in sauce and

beef. Cook and toss until well mixed.