Busters Recipes

Boiled Beef

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 (cornflour) dissolved in 2 tbsp water

2 cups (500ml) beef stock

5 tsp. hot and salted fermented soybean paste

1 tsp. chili(chilli) oil

Directions:

1. 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.

2. Place beef in a bowl and add the salt, cornstarch-water mixture, soy sauce, soy bean paste (chopped) and rice wine. Mix well.

3. Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a small piece of scallion green 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.