Spicy beef with vegetables

SciAggie · January 2016

It was time for a stir fry tonight. This is from The Key to Chinese Cooking by Irene Kuo. In this recipe I slippery coated the beef. In this process you marinate shredded beef in soy sauce, cornstarch and oil - then cook (deep fry) in hot oil for about 10 seconds.

For 1 lb shredded beef
1 tsp light soy
2 tsp cornstarch dissolved in 1 Tbsp water
1 tsp oil
marinate for at least 30 minutes

This treatment gives beef a velvety, soft, and unique texture. The beef is quickly cooked and drained.
In a wok I cooked shredded mushrooms, celery, red bell pepper, and carrots over very high heat (seasoned w/garlic & ginger). Once the veggies are done, the beef is added back to mix and come back up to temp.

The sauce is:
1 Tbsp bean paste
1 tsp chili sauce
1 tsp light soy
1 Tbsp dry sherry (I use whatever SWMBO is drinking)
1 1/2 tsp red wine vinegar
1/4 tsp salt
1 tsp sugar
1 tsp cornstarch dissolved in 2 tsp water
2 tsp sesame oil