beef recipe
Wednesday, October 20th, 2010Ingredients:
9 oz (250 g) boneless beef tenderloin
3 oz (100g) asparagus salad
5 dried red chili peppers
1 / 2 teaspoon salt, or flavor
2 tablespoons cornstarch dissolved in 2 tablespoons water
5 teaspoons hot and salty fermented soybean paste
5 teaspoons, sweet wine, fermented glutinous rice
4.5 oz (125 ml) olive oil
20 Sichuan peppercorns
3 oz (100g) green onions, cut into 2 cm long sections
2 cups (500 ml) beef broth
1 teaspoon chili oil
Procedure:
1. Wash beef and cut into slices 2 inches long and 1 cm wide and 1 / 8 inch thick (5 cm by 25 mm by 4 mm).
Cut the asparagus.
Seed and chop peppers.
2. The meat in a bowl and season with salt, cornstarch-water mixture, soy sauce, soybean paste (chopped) and rice wine, mix well.
3. Heat oil in a wok over low heat for about 230F (110C).
Add chopped peppers and fry until reddish-purple.
Add the peppercorns, onions and asparagus, cook 1 minute.
Add broth and bring to a boil.
Add beef, stirring with a shovel to separate wok.
Boil the meat until it is shiny.
Remove the brush you serve with chili oil.