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200g beef
1 cup Sichuan pickles (including
cabbage, radish and carrots)
3-4 pieces pickled red chili
½ teaspoon brown peppercorn
Seasonings A:
1 tablespoon soy sauce
½ tablespoon cornstarch
¼ teaspoon baking soda (optional)
½ teaspoon sugar
¼ teaspoon sesame oil
2 tablespoons water
Seasonings B:
½ tablespoon wine
pinch of salt
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Method:
You may shred or slice the beef.
Mix the seasonings A, then marinate beef with it for at least 30
minutes. Cut the pickles into thick stripes, squeeze out the
liquid lightly. Cut pickled red chilies. Stir-fry beef
with ½ cup of oil until almost done, drain. Heat 1 tablespoon of
oil to stir-fry brown peppercorns and pickled red chili, add beef and
all the pickles, season with a little of salt if needed.
Stir-fry until all heated, sprinkle wine toward the wok to enhance the
good flavor. Remove and serve.
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