The trick is to smoke the meat and not make the meat smoke
CRISPY CHILI BEEF
Date:May 11, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The rib-eye steak was cut into thin strips and was marinated for 20 minutes in a mix of rice wine vinegar, salt and sugar.
I set up both Eggs, one at 325 for the deep frying and one for the 600 degrees stir-fry. The wok is on the wok spider and 3 cups of peanut oil has been heated to 325 as measured by a candy thermometer.
The beef was deep fried in two batches for 2 minutes 30 seconds.
The fried beef strips were placed on paper towels. The finished batch of beef was held in 170 degree oven.
The ingredients were: chopped garlic, sesame oil, corn starch, hoisin sauce, salt, julienned carrots, the beef, julienned celery, chili bean paste, peanut oil and sugar.
The garlic was stir-fried for 15 seconds.
The celery was next and was stir-fried for 20 seconds.
The remaining ingredients were added and stir-fried for an additional minute until everything was thoroughly mixed and coated with the sauce. I had to keep this on the wok longer while I ran to fetch my gloves
The Crispy Chili Beef was served with Wok-Seared Vegetables and some Brown Rice,
You knew this was going to be a hot dish when the smell alone made your nose tingle!
I want to try this again and cook it the right length of time. The extra 30-45 seconds it took to retrieve my gloves made for some of the meat being a little extra crispy.
This was a spicy, spicy dish. The spiciest dish I had made thus far used 1 Tbsp of the Chile Bean Paste and this one used 2 Tbsp and brought the heat. It was excellent if you like spicy Sichuan cooking.
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I was looking forward to this stir-fry for several reasons. It promise to be very spicy because of the Szechuan Chili Paste it used. The hottest dish I have made to date used half the amount used here, so I knew this one would be VERY spicy. It also used the wok to deep fry the beef, a technique I've wanted to learn. The advantage is it uses quite a bit less oil than doing it in my Dutch oven or a deep fat fryer. I deep fried the beef first and it turned out well. I cleaned the wok thoroughly and returned to the grill to finish the rest of the cook. Everything was going well until I got ready to pull the wok at the end of the stir-fry. I discovered at this point I had left the welders gloves I handle the wok with in the Kitchen. I pushed the food up onto the side of the wok to get it out of the highest heat, but some of the beef was shall we say a little extra crispy. I was still happy because I know I had figured out a good setup and time for deep frying the beef. Next time I need to make sure I have my gloves at the ready. As for the dish, it was spicy indeed!! It had great flavor, but the chili paste bordered on bringing tears to my eyes. I do want to try it again cooked the right length of time. But if all my boo boos turn out this well, I will be happy.