Ingredients
Units
Scale
- Marinade:
- 1/2 Tbsp. Shaoxing rice wine (preferred) or medium-dry sherry
- 1/2 Tbsp. Chinkiang vinegar (preferred) or balsamic
- 1/2 tsp. salt
- 1 tsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 Tbsp. potato starch
- 1 Tbsp. chicken stock
- 12 oz. boneless short rib or other beef cut of choice
- 2 tsp. Sichuan peppercorns, freshly-ground
- 1 3/4 cups peanut oil
- 2 tsp. minced ginger
- 1 Tbsp. finely chopped garlic
- 2 fresh red chilies, seeded and finely chopped
- 2 tsp. dried chili flakes
- ***
- Sauce:
- 1 Tbsp. soy sauce
- 1 Tbsp. Chinese Shaoxing rice wine or dry sherry
- 2 tsp. chili-flavored sesame oil (Kadoya brand strongly preferred)
- 1 tsp. chili sauce with garlic (Lan Chi brand preferred)
- 2 tsp. freshly ground cumin
- 1 tsp. white peppercorns, freshly ground to a powder
- 2 scallions, green parts only, finely sliced
Instructions
- In a bowl, mix the wine, vinegar, salt, soy sauces, potato starch and stock. Cut the beef across the grain into thin slices and add to marinade. Mix together beef and all marinade ingredients. Leave to marinate for at least one hour, or preferably overnight.
- Heat up oil to at least 275 degrees Fahrenheit or until smoking in a wok/pot for deep frying. Add beef and stir the beef to ensure the pieces do not stick together. Remove beef onto a large metal sieve to drain once the meat changes color.
- Wait until the oil is smoking again, add drained beef into hot oil. Fry the beef until the beef is caramelized around the edges. Remove beef and drain on the same large metal sieve.
- Combine sauce ingredients: Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes, Sichuan peppercorns and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok, stir sauce and add, stirring well, seasoning with salt to taste.
- When beef is sizzling and fragrant, add scallion greens and toss briefly. Remove from heat and stir in sesame oil.