Sichuan shredded beef and celery from Some Like It Hot: Spicy Favorites From The World's Hot Zones (page 200) by Clifford A. Wright

  • baking soda
  • celery
  • Show all ingredients...
  • Serves : 2-4

  • EYB Comments

    Can substitute beef flank steaks for beef sirloin steaks, rice wine or sake for white cooking wine, white wine vinegar for rice vinegar, and red chile powder or miso and Korean red chile paste for Sichuan chile bean paste. You may use the Chile oil recipe on p. 424.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef flank steaks for beef sirloin steaks, rice wine or sake for white cooking wine, white wine vinegar for rice vinegar, and red chile powder or miso and Korean red chile paste for Sichuan chile bean paste. You may use the Chile oil recipe on p. 424.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.