Title: Crisp Beef in Chili Sauce
Categories: Meat Mexican Sauce Chili
Yield: 4 Servings
| 1 | lb | Beef steak |
| MARINADE |
| 1 | tb | Light soy sauce |
| 2 | ts | Rice wine |
| 1 | ts | Sesame oil |
| 1/2 | ts | Salt |
| 3 | tb | Cornstarch |
| 1 | tb | All-purpose flour |
| 2 | c | Peanut oil |
| SAUCE |
| 1 1/2 | tb | Peanut oil |
| 5 | | Dried chiles; halved |
| 3 | tb | Garlic, finely sliced |
| 1 | ts | Salt |
| 3 | tb | Sugar |
| 1/2 | c | Water |
| 1 | ts | Cornstarch; mixed with |
| 1 | ts | Water |
PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to
the touch. Cut it into slices against the grain, then finely shred the
slices. Combine the meat with the marinade and mix very well. Soak the
dried chiles in warm water. When they are soft and pliable, cut them in
half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil
and when it is very hot and almost smoking, deep-fry the beef in 2 batches.
Remove with a slotted spoon and drain the meat in a colander. Heat a small
saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and
chilies and stir-fry for 20 seconds. Then add the rest of the sauce
ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok
until it is very hot. Deep-fry the beef again until it is very crisp, about
1 minute. Remove the beef with a slotted spoon, drain on paper towels and
place on a warm platter. Gently toss the beef with the sauce and serve
immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish.