Ingredients Jump to Instructions ↓

  1. 4-5 300 g 450 g 150 g 1 stalk

  2. 2 3 slices Seasoning A

  3. 1/2 teaspoon Seasoning B

  4. 1/2 teaspoon 1/2 teaspoon each 1/4 teaspoon Beef loin Carrots Chinese celery Leek Chilies Ginger Spicy bean paste Dark soy sauce Sugar, sesame oil Ground Sichuan peppercorn

Instructions Jump to Ingredients ↑

  1. : Slice the beef loin thinly, then cut into thin shreds. Shred the carrots thinly. Remove the leaves of the Chinese celery. Cut off the root of the leek. Rinse and cut both into long sections. Shred the chilies. Mince the ginger. Heat 2 tablespoons oil in a pan and stir fry the beef shreds until their color turns dark. Mix in Seasoning A and 3 tablespoons water. Add the celery, carrot shreds, minced ginger and chili shreds, and stir fry until slightly soft. Lastly add the Seasoning B and mix until the gravy dries up. Toss in the leek and serve.


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