Name: Dry-Fried Beef with Carrots and Celery
Ingredients: 1 lb Beef; any cut, sirloin steak is best [I have successfully used left-over roast beef] (up to); 1/2 lb Celery (up to); 2 Carrots; depending on size; Chile peppers; your choice (red ones look pretty); 1 Green onion; 1 ts Finely chopped ginger; 2 ts Finely chopped garlic; 2 tb Hot bean sauce; 2 ts Sweet bean sauce; 1 tb Rice wine or dry sherry; 1 ts Salt depending on your taste; 1 ts Sugar; 1/2 ts Ground Szechwan pepper; 2 ts Sesame oil (up to); 2 tb Hot red oil; 9 tb Oil or lard

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meat	4	Servings

INGREDIENTS

1	lb	Beef; any cut, sirloin steak is best [I have successfully used left-over roast beef] (up to)
1/2	lb	Celery (up to)
2		Carrots; depending on size
		Chile peppers; your choice (red ones look pretty)
1		Green onion
1	ts	Finely chopped ginger
2	ts	Finely chopped garlic
2	tb	Hot bean sauce
2	ts	Sweet bean sauce
1	tb	Rice wine or dry sherry
1	ts	Salt depending on your taste
1	ts	Sugar
1/2	ts	Ground Szechwan pepper
2	ts	Sesame oil (up to)
2	tb	Hot red oil
9	tb	Oil or lard

INSTRUCTIONS

Dry-fried Beef with Carrots and Celery (Gan-bian Niu-rou-si), (aka Szechwan
Dry Fried Beef)
Slice meat about 1/8" thick and then again to form matchsticks.  Easier if
meat is frozen.
Remove celery leaves, wash and cut stems into 1" lengths. Peel carrots and
shred them with a potato peeler. Top, deseed and shred the peppers. Cut
green onion into 1/2" lengths or less.
To Cook: Heat 3 Tbss. oil in a wok until very hot. Toss celery, carrot and
half the salt briefly until the vegetables are partially cooked. Remove and
drain.
Heat 6 Tbs oil in wok until very hot; then allow to cool slightly. Add beef
matchsticks and cook over medium heat stirring constantly.(Do not let
juices stick to side of wok and char or they will ruin the flavour.) Cook
evenly and thoroughly prevent sticking with e.g. chopsticks for about
10mins until the beef is dry looking and stiff.
Then add the bean sauces, peppers garlic, half the green onion and
remaining salt and rice wine. Stir well. When the smell of garlic and bean
sauces becomes noticeable, add prefried celery and carrots. Reheat them and
then at the last minute add sugar, ginger, remaining green onion, Szechwan
pepper and sesame oil. Check flavours; adjust if necessary and serve.
Adapted from"The Good Food of Szechwan" by Robert A. Delfs.
Cameron,   a.k.a. -  BEGG.4@OSU.EDU
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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