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Quick Fried Beef
This is not a recipe you want to do. It is geared to street restaurants
in China, with huge iron woks over blazing hot fires, and no air polution
regulations. The only thing "quick" about it is the frying time for
individual strands of beef. It looks very simple but it's
more than a little tedious, both for cutting the beef into threads and
frying it a few threads at a time. It uses an incredible amount of corn
starch, and lots of oil which is not useful for any purpose once this
recipe is done. Your wok is exposed to hot sizzling oil so long it turns
to varnish around the edges and you'll have to use oven cleaner to get it
Of course in a Beijing restaurant they'd just put it on the
hot fire and burn it off with spectacular leaping flames and lots of
smoke, but that's not a good idea in your kitchen. This recipe also uses
half a roll of paper towels to drain the beef (they burn real nice in the
fireplace), and clean-up effort is significant. The results are filling
(and fattening), but the beef is still tough, chewy and flavorless.
You'd need dips and sauces to make it worth eating. Could I come up with
a method that works better? I probably could, but the results aren't
worth the bother. If you want something a bit like this that works see
Dry Fried Beef Slivers,
Beef & Scallions or
Beef with Celery and Bamboo.
Beef, lean (1)
Rice Wine (2)
Oil, deep fry
Sichuan Pepper (3)
Run (20 min)
- Remove excess fat from BEEF and put it in the freezer compartment
for about 1/2 hour to get stiff. Slice very thin with the grain and
then into long thin matchsticks, again with the grain.
- Mix together Marinade Items and mix with the beef.
- Mix together Seasoning Items.
- Crush GARLIC and chop fine.
- Cut SCALLIONS in half lengthwise, then cut diagonally into
pieces about 1/2 inch wide. Measure is lightly packed.
- Chop CILANTRO leaves medium for garnish.
- Crush Sichuan Peppercorns for garnish.
- Pour about 1/4 cup cornstarch onto a plate for dredging the beef
strips. You'll be adding more as you go along.
- In a wok heat Oil for deep fry (see Note-4)
to 375°F/190°C. You'll need the oil about 3 inches deep in the
center so you can keep the beef threads separated.
- A small batch at a time, dredge the Beef Strips in the
cornstarch, shake off the excess and fry the strips, keeping them
separated, until they are crisp and curly. Remove and drain on paper
towels. Repeat until all are done.
- Pour out the deep fry oil.
- Clean the wok, heat 2 T oil over moderate heat. Fry the Garlic
for a few seconds, then stir in the Beef. Fry stirring for about
1/2 minute. Turn the heat to high and pour the Seasoning Mix over.
Toss just a few times, then turn off the heat, sprinkle in the
Scallions and toss a few more times.
- Serve hot garnished with the Sichuan Pepper and Cilantro.
cmm_cowqfry1 100201 prcc89 - www.clovegarden.com
- Beef: Flank steak is recommended because its
grain is easy to follow and it's fairly thin.
- Rice Wine: Use a good, drinkable
Chinese rice wine, not that horrid salted "cooking" version. If you
don't have this, use a Dry Sherry. Sake is made from rice but is not
considered a good substitute. For details see our
Chinese Rice Wine page.
- Sichuan Peppercorns This is nothing
like black pepper. For details see our
Sichuan Pepper page.
- Oil: Use a durable oil,
(Pure Olive, Olive Pomace, Tallow) - it's going to be at high
temperature for quite a while. For details see our
Cooking Oils page.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar=as required
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