INGREDIENTS:
- 200g beef tenderloin
- 2 long green peppers
- 3 long red peppers
- 1/2 cup pickled yellow pepper
- 1 cup of celery
- 2 garlic cloves, chopped
- 1 thumb ginger, chopped
- 1/4 teaspoon baking soda (can be used for tendering the meat, optional)
- small pinch of salt
- 1 tablespoon light soy sauce
- 3 tablespoons cooking oil
- Marinating sauce
- 1 tablespoon cooking wine
- 1 tablespoon light soy sauce
- 1 tablespoon starch
- small pinch of salt
- pinch of pepper
- 1/2 tablespoon sesame oil
INSTRUCTIONS:
- Cut beef into thin slices (as thin as possible). If you are not skilled at cutting, frozen the beef for around 10 or 15 minutes before cutting.
- Transfer beef into a large bowl and then add cooking wine, light soy sauce, starch, salt and pepper. Mix generally and them add sesame oil. Combine everything well. Set aside for 15 minutes.
- Prepare all the side ingredients, cut peppers, celery, garlic and ginger.
- Heat up cooking oil in wok until really hot and then fry the beef slices for around 30 seconds. Transfer out.
- Return the extra oil to wok, fry garlic, ginger and all the peppers until aroma. Add celery and sprinkle a pinch of salt too. Return beef, add light soy sauce and give a quick fry. Transfer and serve with steamed rice immediately.
Source: China Sichuan Food
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