Crispy Beef in Chili Sauce

Directions

Place the meat in the freezer for about 20 minutes, or until it is firm to the touch.

Cut it into slices against the grain, then finely shred the slices.

Combine the soy sauce, rice wine and sesame oil with ½ teaspoon salt, 3 tablespoons cornstarch and 1 tablespoon flour. If the mixture is too thick add just enough water or a bit more vinegar to achieve the desired consistency.

Add the meat and mix well.

Soak the dried chilies in warm water. When they are soft and pliable, cut them in half.

Heat a wok or large skillet until it is hot.

Add the 2 cups of oil and when it is very hot and almost smoking, deep-fry the beef in 2 batches.

Remove with a slotted spoon and drain the meat in a colander.

Heat a small saucepan and when it is hot, add the 1½ tablespoons oil, garlic and chilies and stir-fry for 20 seconds.

Then add the rest of the ingredients and simmer for 2 minutes.

Keep warm. Reheat the oil in the wok until it is very hot. Deep-fry the beef again until it is very crisp, about 1 minute. Remove the beef with a slotted spoon, drain on paper towels and place on a warm platter. Gently toss the beef with the sauce and serve immediately. Note: Serves 4 as part of a Chinese meal, or 2 as a single dish.