Ingredients
-
1/2
-
1/2
-
1/2
-
1
-
10
-
1/4
-
2
-
3
-
1
-
2
-
-
-
-
-
Directions
Dry-fried beef, This is adapted from a traditional Szechuan dish, with a longer cooking time and less sauce. This is an unbelievably strange-looking dish, and absolutely amazingly delicious!, Very interesting. I’ve always cooked the beef until dry, but adding the sugar first and drying the veggies makes it unique., This is adapted from a traditional Szechuan dish, with a longer cooking time and less sauce. This is an unbelievably strange-looking dish, and absolutely amazingly delicious!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Slice the Carrots, Celery, Ginger, and Flank Steak Into Very Thin Matchstick-Size Pieces, 1 Inch Long. |
|
2
Done
|
(be Patient. This Takes a Long Time.) Slice the Scallions Lengthwise, and Then Cut Them Into 1 Inch Long Pieces. |
|
3
Done
|
Heat 2t of the Oil in a Wok, and Flash-Fry the Carrots Until They Are Limp. |
|
4
Done
|
Do not Brown Them. |
|
5
Done
|
Wipe the Wok Out, and Repeat For the Celery. |
|
6
Done
|
Wipe the Wok Out Again, Add the Remaining 2t Oil and the Palm Sugar. |
|
7
Done
|
When the Oil Is Hot, and the Sugar Is Bubbling, Add the Scallions and the Flank Steak. |
|
8
Done
|
Stir-Fry 3 Minutes, Then Add the Soy Sauce, and Continue to Stir-Fry Until the Liquid Is Reduced, About 5 Minutes. |
|
9
Done
|
Return the Carrots and Celery to the Wok. |
|
10
Done
|
Add Ginger Root. |
