Does anyone now the recipe for crispy beef as they sell at the chinese cheers?
Szechuan Beef Recipe – Dry-fried – Gan Bian Niu Rou Si In this Szechuan recipe the beef is dry-fried, making it chewy and crispy. If you like, you can replace one of the carrots with 1/2 cup of celery that has been strung and cut julienne-style. Feel free to make the dish hotter by adding more chili paste or sauce if desired. Serves 3 to 4. INGREDIENTS: 1 pound beef (flank or sirloin steak is good) 2 regular carrots 1 tablespoon minced ginger 2 scallions (spring onions, green onions), white parts only 1 tablespoon sweet bean sauce (also called bean sauce) 3 teaspoons chili paste or chili sauce 7 1/2 tablespoons oil for stir-frying, or as needed 1/4 teaspoon salt 1 tablespoon Chinese rice wine or dry sherry 1/2 teaspoon sugar 1/2 teaspoon roasted Szechuan peppercorn (see link in recipe directions for instructions) PREPARATION: Cut the beef julienne style, across the grain into thin slices less than 1/4-inch thick and 2 1/2 – 3 inches long. Wash, peel and julienne the carrots into thin s
