Dry Fried Beef with Pickled Bamboo – Sybaritica

Dry Fried Beef with Pickled Bamboo pairs shredded Beef double-fried to a dry, chewy texture, with fermented Bamboo, Bell Pepper and Scallion.

Servings: 4 as part of a Chinese meal.

• 1/2 lb. Beefsteak cut into matchstick shreds;
• ½ cup Pickled Bamboo Shoots with Chili.
• ½ cup red Bell Pepper cut into slivers;
• ½ cup Green Onions green part only, in two-inch shreds;
• 1 tbsp. Soy sauce;
• 1 tsp. White Pepper;
• Peanut Oil

• Marinate the beef shreds with the soy sauce, white pepper and 1 tablespoon of the cooking oil for at least 30 minutes.
• Heat a cup of oil over high heat and then deep-fry the shreds in two until they are brown and just staring to crisp.
• Remove the Beef once done and drain the pan of all but two Tablespoons of Oil.
• Add back the Beef and fry, stirring often, for about 5 or ten minutes until the Beef has given up its moisture and has taken on a chewy texture.
• Add the Bell Pepper and Pickled Bamboo, stirring until the Pepper is softened and cooked through.
• Finally, add the Scallion, stir for a moment or so longer, then serve while hot.