Szechuan-style fried shredded beef with carrots and chilies (Gongbao niuliu) from Madhur Jaffrey's Far Eastern Cookery by Madhur Jaffrey

  • scallions
  • soy sauce
  • beef flank steaks
  • carrots
  • sesame oil
  • vegetable oil
  • rice wine
  • red chiles
  • white vinegar
  • egg whites

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

  • ashallen on June 30, 2022

    This was a nice stir-fry, but I found it to be both more time-consuming and less tasty than Grace Young's version of this dish (Spicy Dry-Fried Beef in Stir Frying to the Sky's Edge). However, I'm not 100% certain this recipe turned out as it should have because I accidentally had only 1/3 of the oil called for to deep fry and some of the instructions were a bit vague, e.g. heating oil for deep frying until "hot" (I went with 375F), cutting certain ingredients into "fine" strips. This recipe deep fries beef in oil until cooked, but not browned, keeping it tender, but I actually prefer the browner, chewier beef in Young's recipe. Young's recipe doesn't deep-fry any of the ingredients, so it requires much less oil which is really nice. The bit of vinegar in this recipe's sauce was a nice brightener, though, especially since this is pretty oily! I substituted rice vinegar for the white vinegar called for.

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