Chinese Muslim Stir Fried Beef And Celery Qin Cai Chao Niu Rou Recipes

CHINESE MUSLIM STIR-FRIED BEEF AND CELERY (QIN CAI CHAO NIU ROU)

Steps:

• In small bowl, mix raw ground beef with salt.
• Mince chili pepper and celery (3mm pieces). The Chinese leave the seeds in the chili, which yields a spicy dish. You may remove them if you like.
• Thinly slice garlic.
• Heat empty wok over highest heat for 30 seconds. Add peanut oil and swirl to heat. When oil starts to smoke, add garlic and stir a few seconds until slightly fragrant.
• Quickly, before garlic burns, add chili peppers and celery and stir-fry several minutes. They should not lose their color.
• Remove vegetables to a bowl, leaving as much oil in the wok as possible.
• Again make sure wok is very hot, then add peppercorns and sizzle briefly until fragrant.
• Add beef and stir-fry a minute or two until done.
• Add vegetables to meat, combine thoroughly, and serve with rice and several other Chinese dishes.
• Serves four as part of a Chinese meal. Serves 1 or 2 with no other dishes.

STIR-FRIED BEEF WITH CELERY

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Cut celery diagonally into 1/4-inch slices.
• Cut green onions into 2-inch pieces.
• Mix 1 tablespoon cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate.
• Add celery; stir-fry 1 minute.
• Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
• Cover and cook 2 minutes.
• Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
• Stir in beef and 2 tablespoons soy sauce; heat to boiling.
• Garnish with green onions.