Ingredients
300 g beef (about 10.5 oz), 150 g cooked fresh bamboo shoots (about 5.3 oz), 30 g beaten egg (about 2 tablespoons).
Seasonings
25 g chili peppers, 5 g scallion sections, 0.5 g each of minced garlic and sesame oil, 1.5 g salt, sweet and sour sauce (made from sugar, white vinegar, salt, and tomato juice), and Shaoxing wine to taste.
Instructions
1. Cut the beef into chunks and score a crosshatch pattern diagonally on the surface; cut fresh bamboo shoots and bell peppers into diamond-shaped pieces; mix the beef chunks with salt and rice wine, marinate for about 15 minutes, then stir in beaten egg and wet starch until evenly coated, and finally dredge in dry starch.
2. Heat a wok over medium heat, add oil and heat to 350°F (180°C), then deep-fry the meat into steaks for about 3 minutes. Remove the wok from the heat and let the steaks steep in the hot oil for about 2 minutes, then remove. Return the wok to the stove and heat the oil back to 350°F (180°C). Add the previously fried steaks and bamboo shoot pieces, and fry for another 2 minutes until the meat is golden brown and cooked through. Pour everything into a strainer to drain the oil.
3. Leave some oil in the wok and return it to the heat, add the garlic and chili peppers and stir-fry until fragrant, then add the scallions and sweet-and-sour sauce, bring to a gentle simmer, thicken with a slurry of wet cornstarch, immediately add the meat pieces and scallion sections, stir-fry to coat, form into meatballs, drizzle with sesame oil and peanut oil, stir-fry until well combined, and serve.