Text 26896, 98 rader
Skriven 2012-07-04 20:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: far north 909
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> There are things not to like about your world.

 JW> Most of us earn appropriately large pay cheques so we cope.

 ML> Doesn't help visitors, though.
 
Truth.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sichuan-Style Boiled Beef With Chili
Categories: Chinese, Beef, Chilies
  Servings: 4

      1 lb lean beef, such as flank
           steak, hanger or flap,
    sliced against the grain
    into
    1/4    -inch thick pieces about
      1    inch by 2-inches
    Kosher salt
      2 TB Shaoxing wine
    1/3 c  vegetable, canola, or peanut
    oil or lard
     12    dried red Chinese chilies,
    snipped in half, seeds
    discarded
      1 TB whole Sichuan peppercorns
      1    head of celery, stalks split
    lengthwise into thirds, then
    crosswise into 3-inch
    segments
      4    scallions, white and green
    parts, sliced into 3-inch
    segments
      3 TB fermented chili bean paste
      3 c  chicken broth
      2 ts dark soy sauce
      5 TB cornstarch

Combine beef, 1/2 teaspoon kosher salt, and wine in a small bowl and
mix well. Set aside.

In a well-ventilated room, heat 3 tablespoon of oil or lard in a wok
over medium-high heat until shimmering. Add the chilies and Sichuan
peppercorns and stir-fry until fragrant and chilies are just
beginning to brown, about 30 seconds. Slide the chilies and
peppercorns out into a fine mesh strainer set in a bowl. Return
strained oil to the wok.

Allow the chilies and peppercorns to cool for 2 minutes. Transfer to
a cutting board and chop very finely with a chef's knife or cleaver.
Set aside.

Return wok to burner and heat over high heat until smoking. Add
celery and scallions, season with salt, and cook, stirring
constantly, until lightly charred and tender, about 2 minutes.
Transfer to a warm serving bowl.

Heat 3 tablespoons oil in wok over medium heat until shimmering. Add
chili bean paste and cook, stirring constantly until oil is red and
fragrant, about 30 seconds. Add stock and dark soy sauce, season to
taste with salt, and bring to a simmer.

Combine cornstarch with 5 tablespoons cold water and mix with a
fork. Pour over beef and stir to coat beef in mixture.

Increase heat to high. When sauce reaches a vigorous boil, drop in
beef slices one at a time. When the sauce to returns to a boil, use
a pair of chopsticks to separate slices. Simmer until beef is just
cooked, about 1 minute after returning to a boil. Remove beef with a
slotted spoon and place over celery in serving bowl. Pour as much
sauce as desired over beef, then transfer any remaining sauce to a
side bowl.

Rinse out wok and dry it. Heat remaining oil over high heat until
smoking. Sprinkle the chopped chiles and Sichuan pepper over the
beef dish and then pour over the smoking oil, which will sizzle.
Serve immediately.

Chichi Wang
From: Serious Eats

MMMMM-------------------------------------------------


Cheers

YK Jim


... I don't drink Bud. I don't need no stinking rice in my Beer!

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