Sizzling Beef with Steamed Jasmine Rice
4 Cup jasmine rice
6 Cup water
2 tsp kosher salt
5 cup carrots
6 each celery stalks
2 bunches scallions
1/2 Cup toban djan (chili bean paste)
3 tbsp Shaoxing rice wine (or dry sherry)
3 tbsp soy sauce
7/24 Cup black vinegar (or Chinkiang)
3 tbsp granulated sugar
2 tsp toasted ground Sichuan peppercorns
5 hanger steak
7/24 C soy sauce
1/2 cup Shaoxing rice wine (or dry sherry)
1/4 cup cornstarch
Rice bran oil for frying
2 tbsp ginger
2 tbsp garlic
5 each whole dried red chiles
snipped in half, seeds shaken out
For the Rice
Rinse rice under running water for 5 - 10 minutes, or until water runs clear. Drain and add measured water and salt to rice cooker and turn on. When rice is finished, fluff with a fork, keep covered, and unplug to prevent scorching.
For the Vegetables
Slice the carrots so they are roughly the same size as the beef, about 2” long and 1/4” wide. Cut the celery on a deep bias into 1/4” slices. Julienne the scallion whites and thinly slice the greens (reserve the greens for garnish).
For the Sauce
In a small bowl, whisk together all ingredients until the sugar dissolves. Taste and adjust to balance salty, sweet, and spicy.
For the Beef
Rinse the steak and pat dry using paper towels. Trim away any tough sinew. Begin by slicing the steak lengthwise, with the grain, into 2” wide pieces. Then slice crosswise, against the grain, into 1/4” strips. In a large bowl, whisk the soy sauce and Shaoxing with the cornstarch to make a slurry. Mix with the beef to coat evenly. Cover, refrigerate, and let marinate for no more than 30 minutes before wok-frying.
Heat a large wok over high heat. Add 1/2 C rice bran oil and heat to smoking. Working quickly in small batches, add the beef and let cook undisturbed for a minute until lightly browned, then stir to break up and finish frying. The meat should be browned on the outside but not cooked through. Use a slotted spoon or spider to remove beef onto a paper towel-lined tray and keep warm. Repeat until all the beef is browned. Pour out the cooking oil and reserve 2 tablespoons. (If the wok has any bits stuck to the bottom, deglaze with a tablespoon of Shaoxing and scrape out onto the beef.)
Reduce heat to medium-high, add back the 2 tablespoons of oil, and wok-fry the carrots, celery, and scallion whites (reserving the greens for garnish) for about 90 seconds - until softened but still crunchy. Toss in the ginger, garlic, and chilies. Stir-fry for another 15 seconds, until fragrant. Then add the fried beef and sauce. Mix until evenly coated. Continue stir-frying until the sauce slightly thickens. Adjust sauce ingredients to taste. Turn onto a warm platter. Garnish with reserved scallion greens. Serve hot with steamed jasmine rice.