Szechuan, a region in China, is famous for its spicy food and this dish lives up to that expectation. Beef is stir fried with dried and fresh chillies, ginger and spring onions.
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3 tablespoons cooking oil
15g dried red chillies
300g beef sirloin steak, cut across the grain into 6cm x 0.3cm strips
1 teaspoon rice wine
2 tablespoons soy sauce
1 1/2 cm piece fresh ginger, cut into thin matchsticks
100g celery (preferably Chinese celery), leaves discarded, cut into thin matchsticks
30g fresh red chillies, seeded and finely diced
50g spring onions, white parts only, cut into thin matchsticks
salt, to taste
chicken stock powder, to taste
1 teaspoon sesame oil
- Heat the oil in a wok over high heat until hot. Add the dried chillies and fry until fragrant. Remove immediately and set aside.
- Add the beef to the wok and stir fry until the wok is dry. Add rice wine, soy sauce and ginger; stir well.
- Add the celery, fresh chillies, fried chillies and spring onions. Continue stir frying for a few minutes.
- When the celery is still crispy season with salt, chicken stock powder and sesame oil and toss well. Serve.
Rice wine and Chinese celery can be purchased in Asian speciality shops.
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