Ingredients:
9 oz (250g) lean boneless beef5 tsp. sweet fermented glutinous (rice wine or rice wine)
3 oz (100g) asparagus lettuce (substitute asparagus)
4 1/2 oz (125ml) vegetable oil
5 dried hot red chili (chilli) peppers
20 whole Sichuan Peppercorns
1/2 tsp. salt, or to taste
3 oz (100g) scallions chopped into 2 inches long sections
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
2 cups (500ml) beef stock
5 tsp. hot and salted fermented soybean paste
1 tsp. chili (chilli) oil
Directions:
1. Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5 cm by 25mm by 4mm). Slice the asparagus. Seed and chop the chili peppers.
2. Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine. Mix well.
3. Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a small piece of scallion or ginger tossed into the oil . Add the chopped chili pepper and deep-fry until purplish-red. Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute. Add the stock and bring to a boil. Add the beef, stirring with a wok scoop to keep them separate. Boil the beef until it turns shiny. Remove, sprinkle with the chili oil , and serve.
2. Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine. Mix well.
3. Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a small piece of scallion or ginger tossed into the oil . Add the chopped chili pepper and deep-fry until purplish-red. Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute. Add the stock and bring to a boil. Add the beef, stirring with a wok scoop to keep them separate. Boil the beef until it turns shiny. Remove, sprinkle with the chili oil , and serve.
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