In this dish the beef is finely shredded and cooked until nearly dry, thus it thoroughly absorbs the seasonings. You can make it as spicy as you like by varying the amount of chili peppers. Serve it with a large helping of rice and contrast it with a cooling Cucumber Salad.
4 tablespoons dark soy sauce
1 tablespoon rice wine
1 teaspoon sugar
Half teaspoon freshly minced fresh ginger
1 pound boneless beefsteak, cut into needlelike shreds
1 half cups very finely shredded carrots
1 cup very finely shredded celery
Half cup finely shredded hot green chili pepper
1/3 cup corn oil
8 dried hot red chili peppers
1 teaspoon oriental sesame oil
half teaspoon ground Sichuan peppercorns
Combine the marinade ingredients with the meat and mix well. Set aside for 20 minutes. Place the remaining shredded ingredients separately on a work platter.
Heat a wok until hot and add 2 tablespoons of oil. Stir-fry the carrots, celery and fresh chili pepper for 1 minute, then transfer to a serving platter.
Wipe out the wok and add the remaining oil.
Add the dried chili peppers (breaking them open and releasing their seeds will make the dish even hotter) and lower the heat.
Stir-fry until the peppers are dark brown, then add the beef.
Turn the heat to high and stir-fry for about 5 minutes, or until the accumulated liquid evaporates. Lower the heat and continue to stir-fry for another minute.
Add the cooked vegetables. Stir and add the sesame oil and Sichuan peppercorns.
Mix well and transfer to the serving platter. Serve hot.