Chinese Shredded Beef

Flank steak marinated in mixture of light soy sauce, dry sherry, and fresh grated gingerroot. Beef slices are stir-fried in hot oil with sliced carrot, sliced celery, minced garlic, and a sauce prepared from chili oil, beef broth and cornstarch. Chinese beef served over hot cooked long-grain white rice.

Ingredients -

1 pound Beef Flank Steak, cut across the grain into thin slices
3 tablespoons Light Soy Sauce
2 tablespoons Dry Sherry
1/2 teaspoon Fresh-Grated Ginger
3 Carrots
5 Celery Stalks
4 tablespoons Peanut Oil
1 Fresh Garlic Clove, mashed
Coarse Salt
1/2 teaspoon Chinese Red Chili and Garlic Paste, to taste
1/4 cup Beef Broth
1/2 tablespoon Cornstarch mixed with 2 tablespoons Water

Preparation:

1. In a large Ziplock bag, combine the soy sauce, sherry and ginger.

2. Mix to combine.

3. Add the steak and marinate for 1 hour.

4. Cut the celery and carrots into this slices cut on the diagonal.

5. Set aside.

6. In a large wok, stir-fry the drained steak slices in peanut oil over hot heat.

7. Drain and remove the beef from the pan.

8. Sauté the vegetables and garlic in a small amount of peanut oil.

9. Add the salt and a large shot of chili oil or hot sauce.

10. Add the beef, broth and thickened corn starch.

11. Mix well to combine.

12. Cook for 2 minutes and serve over rice.

Chinese Cooking Tip -

Corn Oil

Corn oil has a high burning point, is light and mostly polyunsaturated. Corn oil is an adequate substitute for peanut oil and can be used when stir-frying and deep-frying.

Chinese Cooking Tip -

Chile Oil

Chile oil is used extensively in Chinese cooking. It is used both as a seasoning and as a dipping sauce. Combine chile oil with other cooking oils to add a little heat to stir-frys.

Home | Chinese Recipes