| Szechuan Hot-Fried Crispy Beef
4 eggs
1/2 teaspoon of salt
4 ounces of corn flour
1 pound of Top beef, cut into strips
2 Green onions, cut into 1 in.
2 Chilies, shredded
3 Garlic cloves, crushed
6 teaspoons of sugar
2 tablespoons of soy sauce
4 tablespoons of wine vinegar
2 whole carrots, diced |
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Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350ºF. or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1 1/2 minutes. Remove and drain on paper towels. Reheat the oil and deep-fry the carrots for 1 1/2 minutes. Remove and drain on paper towels. Pour off most of the oil, leaving about 1 1/2 tbsp. in the bottom of the work. Reheat, then add the green onions, chilies and garlic. Stir-fry together for about 3 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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