Crispy Beef In Chili Sauce
garlic cloves, very thinly sliced
cornstarch mixed with 1 teaspoon of water
1Place the meat in the freezer for about 20 minutes, or until it is firm to the touch.
2Cut it into slices against the grain, then finely shred the slices.
3Combine the meat with the marinade and mix very well.
4Soak the dried chiles in warm water.
5When they are soft and pliable, cut them in half.
6Heat a wok or large skillet until it is hot.
7Add the 2 cups of oil and when it is very hot and almost smoking, deep-fry the beef in 2 batches.
8Remove with a slotted spoon and drain the meat in a colander.
9Heat a small saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and chilies and stir-fry for 20 seconds.
10Then add the rest of the sauce ingredients and simmer for 2 minutes.
12Reheat the oil in the wok until it is very hot.
13Deep-fry the beef again until it is very crisp, about 1 minute.
14Remove the beef with a slotted spoon, drain on paper towels and place on a warm platter.
15Gently toss the beef with the sauce and serve immediately.
16Serves 4 as part of a Chinese meal, or 2 as a single dish.