Chinese Muslim Stir-Fried Beef And Celery (Qin Cai Chao Niu Rou)

• 6 ounces ground beef
• 1/2 teaspoon salt
• 1 anaheim chili (or other mild green chili pepper)
• 6 ounces Chinese celery (or celery)
• 2 garlic cloves
• 1/4 cup peanut oil
• 1/2 teaspoon whole szechuan peppercorns (optional)

1. In small bowl, mix raw ground beef with salt.
2. Mince chili pepper and celery (3mm pieces). The Chinese leave the seeds in the chili, which yields a spicy dish. You may remove them if you like.
3. Thinly slice garlic.
4. Heat empty wok over highest heat for 30 seconds. Add peanut oil and swirl to heat. When oil starts to smoke, add garlic and stir a few seconds until slightly fragrant.
5. Quickly, before garlic burns, add chili peppers and celery and stir-fry several minutes. They should not lose their color.
6. Remove vegetables to a bowl, leaving as much oil in the wok as possible.
7. Again make sure wok is very hot, then add peppercorns and sizzle briefly until fragrant.
8. Add beef and stir-fry a minute or two until done.
9. Add vegetables to meat, combine thoroughly, and serve with rice and several other Chinese dishes.
10. Serves four as part of a Chinese meal. Serves 1 or 2 with no other dishes.

ground beef, salt, anaheim chili, chinese celery, garlic, peanut oil, whole szechuan peppercorns

Taken from www.food.com/recipe/chinese-muslim-stir-fried-beef-and-celery-qin-cai-chao-niu-rou-490678 (may not work)