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Title: Gan-Bian Niu-Rou-Si (Szechwan Dry Fried Beef W/ Carrots &
Yield: 1 Servings

Ingredients

      1 lb beef sirloin steak
    1/2 lb celery
      2    carrots depending on size
      1    chile peppers - your choice.
      1    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
      1    taste
      1 ts sugar
    1/2 ts ground szechwan pepper
      2 ts sesame oil
      2 tb hot red oil
      9 tb oil or lard

Instructions

Preparation: 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 From the Chile-Heads Recipe Collection URL:
http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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