Ingredients
600 g (about 1.3 lbs) lean tender beef, 60 g (about 1 cup) celery.
Seasonings
120 g vegetable oil, 30 g Pixian broad bean paste, 30 g garlic scapes cut into sections, 6 g chili powder, 8 g sugar, 15 g cooking wine, 6 g peeled ginger cut into fine strips, salt, soy sauce, vinegar, and MSG to taste.
Instructions
1. Remove the sinew and membrane from the beef, slice it into 0.1 to 0.2 cm thick pieces, then cut across the grain into 5 to 6 cm long thin strips. Trim the roots, strings, and leaves from the celery, wash it clean, and cut into 2 to 3 cm long sections (split any thick stalks lengthwise). Finely mash the Pixian broad bean paste into a smooth paste.
2. Heat a wok over high heat, add vegetable oil and heat until it reaches 60-70% hot (about 350°F/175°C), then add the shredded beef and quickly stir-fry a few times, add salt, and continue stir-frying until the beef is crispy and turns a deep red-brown color, then add the mashed Pixian broad bean paste and chili powder, and toss a few more times.
3. Then add sugar, cooking wine, soy sauce, and MSG in order, stirring evenly. Add celery, garlic sprouts, and shredded ginger, stir-fry a few times, then splash in a little vinegar, toss a few more times, and serve. The shredded beef has a rich reddish-brown color and a crispy, savory flavor.