Ingredients:
- 9 oz (250g) lean boneless beef
- 5 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:
- 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.
- Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine.
- Mix well.
- 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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