Cured Beef Stir-Fry
A Hunan dish of steamed, sliced cured beef quickly stir-fried with winter bamboo shoots, fresh red chili peppers, and garlic sprouts.
Ingredients
Cured beef (washed, cut into sections, steamed for 1 hour, then sliced thinly across the grain)
250 g
Winter bamboo shoots (cut into slices the same size as the cured beef)
50 g
Fresh red chili peppers (stems and seeds removed, cut into small pieces)
100 g
Garlic sprouts (cut into sections)
50 g
Salt
to taste
Sesame oil
to taste
Soy sauce
to taste
Cooking oil
to taste
Instructions
1
Step 1
Wash the cured beef, cut into sections, place in a clay pot, steam over boiling water for 1 hour, then remove and slice thinly across the grain; cut the winter bamboo shoots into slices the same size as the cured beef.
2
Step 2
Wash the fresh red chili peppers, remove stems and seeds, and cut into small pieces; cut the garlic sprouts into sections.
3
Step 3
Heat cooking oil in a wok over high heat until medium-hot (about 60% hot), add the winter bamboo shoot slices and stir-fry to release their aroma, add the red chili peppers and toss a few times, add salt and soy sauce and toss a few more times, then push the mixture to the side of the wok, add the cured beef and quickly stir-fry for 30 seconds, then add the garlic sprouts, winter bamboo shoots, and chili peppers together and stir-fry evenly, transfer to a plate, drizzle with sesame oil, and serve.
