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Ingredientes
- 1 lb Lean beef
- 2 x Celery stalks
- 1/2 x Chili pepper
- 1 Tbsp. Cornstarch
- 1/2 tsp Salt
- 1 x Egg white Oil for deep-frying
- 1 Tbsp. Oil
- 1 Tbsp. Soy sauce
- 1/2 tsp Sugar
- 1/2 x -(up to)
- 1 tsp Warm pepper oil (see recipe)
Direcciones
- 1. Cut beef against the grain, then shred. Shred celery. Crush chili pepper.
- 2. Blend cornstarch, salt and egg white. Add in to beef and toss gently to coat. Meanwhile, heat oil.
- 3. Place beef in a wire basket or possibly strainer. Immerse in oil, deep-fry 1 minute; then lift out. Reheat oil and deep-fry 1 minute more. Repeat process a third time, then drain beef on paper toweling.
- 4. Heat remaining oil. Add in celery and chili pepper. Stir-fry a few times to soften slightly. Stir in soy sauce, sugar and warm pepper oil. Stir-fry till celery is translucent/soft (about 2 min).
- 5. Stir in beef shreds only to reheat.
- NOTE: This Szechwanese dish may be served over rice or possibly boiled rice-flour noodles. (The triple-frying makes the meat dark and chewy.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 184 | 63% |
| Total Fat 20.46g | 26% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 1.15g | |
| Cholesterol 77mg | 26% |
| Sodium 606mg | 25% |
| Potassium 403mg | 12% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.14g | 1% |
| Protein 21.54g | 34% |
