Szechuan Shredded Beef

• 1 lb beef rump, partially frozen
• 2 tablespoons hot bean paste
• 1 1/2 tablespoons light soy sauce
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 1/4 teaspoons sugar
• 1 1/2 teaspoons minced ginger
• 2 -3 tablespoons oil
• 3 celery ribs
• 1 carrot
• 1 medium onion
• 1 green bell pepper
• 3 -5 dried red chilies
• 6 -8 cloves garlic, minced
• 1 1/2 teaspoons sesame oil
• hot steamed rice

1. Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
2. Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
3. Marinate meat 2 hours.
4. Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
5. Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
6. Stir-fry vegetables 2 minutes then remove from wok.
7. Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
8. Return vegetables to wok; mix well; stir in sesame oil.
9. Serve with steamed rice.

beef rump, hot bean paste, soy sauce, rice wine, sugar, ginger, oil, celery, carrot, onion, green bell pepper, red chilies, garlic, sesame oil, rice

Taken from www.food.com/recipe/szechuan-shredded-beef-42729 (may not work)