Dry-Fried Beef Shreds
A Zhejiang dish with a well-balanced, tender texture and fresh, delicate flavor.
Ingredients
beef tenderloin (shredded)
8 taels (about 320 g)
carrot (shredded)
2 taels (about 80 g)
celery (shredded)
2 taels (about 80 g)
minced garlic
1 tbsp
oil
2.5 cup
chili oil
4 tsp
sesame oil
1 tsp
broad bean paste (seasoning 1)
1/2 tbsp
chopped scallions (seasoning 1)
1 tbsp
minced ginger (seasoning 1)
1 tsp
cooking wine (seasoning 2)
1 tbsp
dark soy sauce (seasoning 2)
1 tbsp
sugar (seasoning 2)
1 tsp
Instructions
1
Step 1
Heat 1.5 cup of oil, add the beef shreds and deep-fry over high heat for 1-2 minutes, then drain off the oil. Reheat 1.5 cup of fresh oil and deep-fry the beef again until firm, then drain off the oil.
2
Step 2
Heat 2 tbsp of oil, add seasoning 1 and briefly stir-fry until fragrant.
3
Step 3
Add the minced garlic, carrot shreds and seasoning 2, and stir-fry until well combined.
4
Step 4
Add the chili oil and sesame oil, toss to combine, and serve immediately.
