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Song Dynasty Beef, Celery and Celtuce


Song Dynasty Beef, Celery and Celtuce
½ pound beef steak, sliced thin
2 teaspoons cornstarch
2 teaspoons Shao Xing wine
1 teaspoon coarse salt
3 Tablespoons vegetable oil
3 stalks celtuce, peeled and angle sliced
3 stalks celery, strings removed, and angle sliced
2 scallions, minced
1 red chili pepper, seeded and thin sliced
1 teaspoon Sichuan peppers, mashed
5 cloves fresh garlic, peeled and smashed
1 Tablespoon sa cha sauce
1 Tablespoon dark soy sauce
1 scallion, angle sliced, separated by color
½ cup chicken stock

1. Marinate beef in a mixture of cornstarch, wine, and the salt for fifteen minutes.
2. Then heat a wok or fry pan, add the oil, then the beef and stir-fry this for one minute, then remove it to a strainer set over a small bowl.
3. In remaining oil, fry the celtuce, celery, scallions, and the mashed chili pepper for one minute, then add both sauces and stir this twice, then add the white scallion pieces and stir-fry for two minutes.
4. Now add the chicken stock and beef pieces and stir three times before putting everything into a pre-heated bowl, sprinkle the green scallion pieces on top, and serve.

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