Dry Fried Beef With Carrots And Celery

Directions

1. Dry-fried Beef with Carrots and Celery (Gan-bian Niu-rou-si), (aka Szechwan Dry Fried Beef)
2. Slice meat about 1/8" thick and then again to create matchsticks. Easier if meat is frzn.
3. 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 possibly less.
4. To Cook: Heat 3 Tbss. oil in a wok till very warm. Toss celery, carrot and half the salt briefly till the vegetables are partially cooked. Remove and drain.
5. Heat 6 Tbs oil in wok till very warm; then allow to cold slightly. Add in beef matchsticks and cook over medium heat stirring constantly.(Don't let juices stick to side of wok and char or possibly they will ruin the flavour.) Cook proportionately and thoroughly prevent sticking with e.g. chopsticks for about 10mins till the beef is dry looking and stiff.
6. Then add in 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 in prefried celery and carrots. Reheat them and then at the last minute add in sugar, ginger, remaining green onion, Szechwan pepper and sesame oil. Check flavours; adjust if necessary and serve.