Tuesday, 14 August 2012

Crispy Fried Beef Szechuan-stylie

I first came across this dish on one of my many, many ladies potluck outings.
Can't remember which one exactly, but the dish sure sticks in my cavernous mind like the proverbial glue.
After scouring the net for the recipe and found one (obviously!) I proceeded to make the Family my trial-and-error-experimentees (yeah, they're still my guinea-pigs, but I thought I'll play nice and give them a more important sounding title)

Crispy Fried Beef Szechuan-stylie

300g beef steak
2 tbsp cornflour
salt and pepper

Cut the beef julienne style, across the grain into thin and long slices.
Add the cornstarch and seasonings to the beef strips. Mix it in thoroughly, making sure that each piece is coated.
Add the oil to a wok over medium high heat. Once the oil get hot add the beef.
Toss the beef occasionally. It will start to look as is it’s drying a bit.
Once the beef turns a nice browned color, remove the beef from the oil and set aside.
Remove the excess oil with some paper towels.

To make the sauce

2 tbsp rice wine vinegar.
2 tbsp brown sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp  chili garlic paste
1/2 tsp grated ginger
1/2 tsp roasted Szechuan peppercorn

In a small bowl, mix together all of the ingredients and then set it aside.

Return the beef to the wok and add the sauce mixture.
Stir until everything is thoroughly combined.