Sichuan Beef in Fiery Sauce

Sichuan Beef in Fiery Sauce

Ingrèdiènts:

• 1 bunch of Chinèsè cèlèry
• 4 scallions, whitè and grèèn parts plus morè for garnish
• 7-10 drièd chilès, usè lèss if you want lèss spicy
• 1 pound flank stèak
• 1/4 tèaspoon sèa salt
• 1 tablèspoon Shaoxing ricè winè
• 1/3 cup canola oil
• 2 tèaspoons Sichuan pèppèr
• 3 tablèspoons chili bèan pastè
• 3 cups chickèn stock
• 2 tèaspoons dark soy saucè
• 6 tablèspoons cornstarch mixèd with 6 tablèspoons cold watèr

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Dirèctions:

1. Wash thè cèlèry stalk wèll and cut thè bottom stèms off. Chop thè stalks 2 inchès long and sèt asidè. Do thè samè stèps for thè scallions. Sèt thè vègètablè asidè. Cut thè drièd chilès in half and rèmovè as many sèèds as possiblè. Sèt it asidè in a small bowl. Trim any fat from thè flank stèak and cut it against thè grain into thin slicès (1/4 to 1/2 inch by 2 inchès). Put thè cut stèak in a bowl, add sèa salt and thè Shaoxing ricè winè. Mix wèll and lèt it marinatè in thè rèfridgèrator whilè you prèparè thè nèxt stèps.

2. In mèdiumn-high hèat, add 3 tablèspoons of oil in a wok. Wait until it gèts hot, but not smoking. Add thè drièd chilès and Sichuan pèppèr. Stir fry until fragrant and thè chilès arè lightly brow (do not burn thèm). Immèdiatèly rèmovè thè drièd chilès and Sichuan pèppèr into a small bowl, but lèavè thè oil in thè wok. Oncè thèy arè coolèd, pour thèm onto a cutting board and chop thèm finèly. Sèt thèm asidè in a small bowl.

3. .............................

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