Dry Fried Beef

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This is adapted from a traditional szechuan dish, with a longer cooking time and less sauce. This is an unbelievably strange-looking dish, and absolutely amazingly delicious!!

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Steps

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Slice the carrots , celery , ginger , and flank steak into very thin matchstick-size pieces , 1 inch long.

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Slice the scallions lengthwise , and then cut them into 1 inch long pieces.

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Heat 2t of the oil in a wok , and flash-fry the carrots until they are limp.

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Do not brown them.

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Wipe the wok out , and repeat for the celery.

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Wipe the wok out again , add the remaining 2t oil and the palm sugar.

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When the oil is hot , and the sugar is bubbling , add the scallions and the flank steak.

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Stir-fry 3 minutes , then add the soy sauce , and continue to stir-fry until the liquid is reduced , about 5 minutes.

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Return the carrots and celery to the wok.

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Add ginger root.

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Turn the heat down very low , and continue cooking , stirring continuously , for 1 / 2 hour.

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The ingredients will lose most of their remaining liquid turn dark.

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In the traditional version of this dish , at this point the cooking is complete.

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Continue cooking and stirring , over extremely low flame , for another hour , unti.

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Ingredients

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carrot, celery, flank steak, scallion, gingerroot, soy sauce, palm sugar, sesame oil, salt, ground szechuan peppercorns, peanut oil