1 lb. 10 oz. lean beef
12 oz. heart of celery
4/5 cup peanut oil
3 tablespoons broad-bean hot sauce of Sichuan
1 flat teaspoon chilli powder
a dash of Chinese prickly ash
2 tablespoons ginger root
1 tablespoon soya sauce
2 flat tablespoons cooking wine
1/3 teaspoon gourmet powder
a few drops vinegar
1) Cut beef into thick slivers of 4 inchesXl/4 inch square.
Split heart of celery and cut into 2-inch lengths.
Skin ginger root and sliver fine.
Chop fine broad-bean hot sauce into mash on workboard.
2) Heat wok on fire, pour in peanut oil and tip wok around so that the bottom is well covered with oil. Put in beef slivers and fry on high flame, stirring all the time, until beef is almost dry. Reduce fire and continue to stir-fry till beef is quite dry and sizzles. Add ginger slivers and broad-bean hot sauce, continue to stir-fry till the latter becomes crisp. Mix in chilli powder. When both the gravy and the beef become dark red, add cooking wine, celery, soya sauce and gourmet powder to give the right color and flavor. Sprinkle on a few drops of vinegar, stir and mix. Transfer to serving dish. Sprinkle on prickly ash.
(1) For beef, hind shank is preferred. The tough membrance must be removed from beef before it is slivered.
(2) The quantities of broad-bean hot sauce, chilli paste and prickly ash may vary according to taste but cannot be done without.
(3) The wok must be well heated but the oil should not be so hot. Do not reduce the amount of oil used or the beef may be burnt during frying. If oil is getting dry, some more is to be sprinkled in to continue the stir-frying.
There is another way of cooking to prevent beef from becoming shredded: Marinate beef slivers for a while with cooking wine and soya sauce; then deep-fry in oil; remove beef and proceed with the rest of the steps.