Ingredients
- 500 g roast beef
- 2 celery stalks
- 1 big carrot
- 1 piece of ginger about 20g
- 2 spring onions
- 1 pinch of salt to taste
- 100 ml of peanut oil
- 1 tablespoons Shaoxing rice wine
- 2-3 tablespoons Sichuan chili bean paste
- 1 teaspoons light soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon Sichuan pepper roasted and then ground
optional
Servings:
Instructions
- Remove meat from the cooling
- Cut the meat into very thin slices against the fiber, then cut into very thin sticks
- Also cut the carrots, celery, ginger and spring onions into very thin sticks Mix the celery with a little salt and set aside for a while, then shake off the salt water before cooking, then prepare everything
- Heat up the oil, stir in the meat until it gets a bit crunchy
- When the oil clears again, add the rice wine around the edge, put the flame on medium, push the meat to the edge or remove it
- Add the chili bean paste to the oil, stir fry for about 30 seconds until it turns red
- Add ginger and spring onions, stir fry for about 10 seconds
- Add the celery and carrots, soy sauce and salt to taste, stir-fry until the vegetables are barely cooked
- Add meat again or bring it back from Work and mix everything well
- Remove from the flame, drizzle over the sesame oil and transfer everything to a serving plate and serve to fragrant rice
- Sprinkle with chili oil, if desired, and sprinkle with a good pinch of Sichuan pepper
Recipe Notes
The chili bean paste (Pixian Doubanjiang, 郫县 豆瓣酱) from Sichuan comes from the village of Pi near Chengdu and is produced in a very traditional way in huge clay pots by slow fermentation. Ingredients are next to the Sichuan chilies only fava beans, wheat flour, and salt. This results in a pretty dark red, tough mass. However, there are also bottlings in oil, which is given an extremely red color by the chilies. In addition, the mass is so supple. We prefer this variant.
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