Recipe for Sichuan Dry-Fried Beef 
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Yield:
4
Ingredients:
Amount Ingredient
FOR THE SICHUAN SAUCE ----------------
1/2 tsp light soy sauce
1/2 tsp dark soy sauce
1/2 tbl sugar
1/2 tbl white vinegar
1 tsp Worcestershire sauce
1/2 tsp chili sauce (available at Chinese stores)
1 tsp oyster sauce (available at Chinese stores)
1 x egg lightly beaten
10 oz beef brisket cut 1/4" thick
by 2" long shreds
1 tbl cornstarch
2 tbl cornstarch mixed with enough
cold water to form a paste
4 cup groundnut/peanut oil for deep-frying
1 tsp fine fresh chili julienne
2 lrg garlic cloves finely sliced
2 tsp shredded scallions (spring onions)
Instructions:
Instructions: Make the Sichuan sauce: Combine all of the ingredients for the sauce in a bowl and mix until thoroughly combined. Set aside.

Mix about three-quarters of the egg into the shredded beef. Sprinkle in the 1 tablespoon of cornstarch; then, work in a little of the cornstarch paste with the fingers. Add the remaining egg and the remaining cornstarch paste, kneading them into the beef with the fingers.

Heat the groundnut oil until moderately hot and deep-fry the beef, using a long fork or chopsticks to keep the shredded pieces separate. Continue cooking until the beef is very crisp and brown (3 to 4 minutes). Remove the beef from the oil with a slotted spoon, drain well and set aside.

Drain off the oil from the wok, leaving a film of oil behind. Reheat the wok until hot and stir-fry the chilis, garlic, and the scallions briefly. Return the beef to the wok and quickly combine all of the ingredients well over high heat. Pour in the rice wine, and stir in the Sichuan sauce. Maintaining fairly high heat, toss the beef for a few seconds, until the sauce forms a velvety coating over the beef. Serve immediately.

This recipe yields 4 servings.

Comments: The Han Chinese eat beef sparingly, if at all, in some parts of China. In South China, the cow or ox is a hardworking member of the family, and is eaten only after no more use can be found for the animal.

In the northern and neighboring provinces, China was host to a large Muslim population (in the sixteenth century AD). Muslims do not eat pork and cultivated instead, a liking for beef.

This classic beef dish from Sichuan (Szechwan) is so admired that it is featured in leading restaurants all over China and overseas. The technique of deep-frying followed by dry sizzling heat in the wok is a Sichuanese chefs particular skill. The preparation and the precise blending of spices make this one of Chinas most memorable dishes.

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