Szechwan Dry-Fried Beef

• 3/4 pound beef lean, boneless
• 1 tablespoon hot bean sauce
• 1 tablespoon sherry dry
• 1/2 teaspoon sugar
• 2 Small, hot chili peppers dry, crumbled and seeded
• 1/2 cup vegetable oil
• 1 large celery stalks cut into small pieces
• 1 Medium carrots cut in small pieces
• 2 teaspoons garlic minced
• 1 teaspoon ginger minced fresh
• 2 Whole scallions, spring or green onions cut in 1 1/2 inch lengths
• 1 teaspoon sesame oil
• 1/2 teaspoon peppercorns szechuan

1. To prepare peppercorns, place in an ungreased frying pan and cook, shaking pan frequently, over medium heat until aromatic; cool, then crush with a mortar and pestle or rolling pin.
2. Set aside.
3. Cut meat in slices 18 inch thick, then cut into shreds 18 inch wide and 2 inches long.
4. In a bowl, combine the hot bean sauce, sherry, sugar and chile peppers; set aside.
5. Pour salad oil in a wok or small deep pan and heat over medium-high heat to 360 degrees on a deep-frying thermometer.
6. Add 1/2 the meat and stir to separate shreds.
7. Cook until meat is dark brown, slightly shriveled, and chewy (about 2 1/2 to 3 minutes).
8. Remove with a slotted spoon and drain on paper towels.
9. Reheat oil to 360 degrees and repeat with remainder of the meat.
10. Pour off all but 3 tablespoons oil.
11. Increase heat to high.
12. When oil is hot, add celery and carrot and stir-fry for 2 minutes.
13. Add garlic and ginger and stir-fry for 30 seconds.
14. Add onion and stir-fry for 30 seconds.
15. Return meat to pan, add hot bean sauce mixture, and cook, stirring until most of the liquid has evaporated.
16. Stir in sesame oil and crushed peppercorns before serving.

beef lean, hot bean sauce, sherry dry, sugar, hot chili peppers, vegetable oil, celery, carrots, garlic, ginger, scallions, sesame oil, peppercorns szechuan

Taken from recipeland.com/recipe/v/szechwan-dry-fried-beef-32956 (may not work)