RECIPE OF THE SEASON
Dry shredded beef
400g beef steak
1 pc carrot
3 sticks celery
30 ml sesame oil
15 ml Chinese rice wine or sherry
15 ml chili bean sauce
15 ml light soy sauce
1 clove garlic, finely chopped
5 ml brown sugar
2 pcs spring onion, finely chopped
10 g ginger, finely chopped
Cut the beef into strips, thinly shred the carrots and celery sticks.
Heat the sesame oil in a preheated wok. Reduce the heat and stir-fry the beef shreds with the rice wine or sherry until the colour changes.
Pour off the excess liquid and keep aside, continue stirring until the meat is completely dry.
Add the chilli bean sauce, soy sauce, garlic and sugar. Blend well, then add the carrot and celery.
Increase the heat to high and add the spring onions, ginger and the reserved liquid. Continue stirring, and when all the juice has evaporated, season with Sichuan pepper and serve.
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