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shui zhu rou pian

Guest miss.lorna

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  • 3 weeks later...
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  • 2 weeks later...
  • 1 month later...

1 head of celery (about 500g)

4 spring onions

8-10 small dried chillies

400g tender steak


1 TBSP shaoxing rice wine

about 100ml peanut oil

2 TSP sichuna pepper

3 TBSP chilli paste

750ml chicken stock

2 TSP dark soy sauce

4 TBSP potato flour mixed with 4 TBSP cold water

Clean, de-string celery. Cut sticks into 3or 4 sections, then each section into 1cm sticks. Gently crush spring onions then cut to match celery. Halve chillies & discard seeds. remove ant fat from beef, cut into slices 3x4cm against grain. Marinate beef in pinch salt & the Shaoxing wine.

Heat 3 TBSP oil in wok till hot but not smoking. Stir fry chillies and Sichuan pepper till fragrant but not burnt. Remove spices from wok but keep oil. when removed spices have cooled, chop finely on board.

return oily wok to high heat and when smoking add vegetables and pinch salt. Stir fry for a minute or two until hot & just cooked but still crunchy. Tip into serving bowl.

Heat another 3 TBSP oil until smoking. Turn heat down to medium & add chilli paste. Stri fry until oil is red & fragrant. Add stock & soy sauce, bring to boil. Add potato flour mix to beef & stir in same direction to evenly coat pieces. Drop meat into sauce once sauce ids boiling. allow sauce to reach boiling again then separate beef pieces with chopsticks. simmer till beef is just cookedthen spoon it onto waiting veggies. Pour sauce over the top.

Quickly rinse and dry wook. Heat another 3-4 TBSP oil till smoking. Sprinkle chopped chillies & Sichuan pepper over bef dish then pour on the smoking oil. that ay the dish will be sizzling when brought to table

(From Fuchsia Dunlop's Sichuan Cookery)

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