1. Heat 1 cup oil in wok to deep-fry temperature, then deep-dry peanuts over medium-low heat until golden brown. 2. Remove the peanuts with a slotted spoon or strainer and place on paper towels to drain and cool. 3. Put the cooled peanuts in a small plastic bag or between two towels, then roll a rolling pin over them to crush coarsely; set crushed peanuts aside for later use. 4. Mix the cayenne, Szechwan peppercorn, sugar, garlic, vinegar, black soy sauce, and sesame oil in a bowl. 5. Remove all but two tablespoons of oil from the wok. Heat this oil, and when it is hot, add the ground beef. 6. Stir and cook the beef until done. 7. Stir in the bean sauce, then the sauce mixture you have just made. 8. Mix well, then turn off the heat. 9. This meat sauce can be prepared a few hours in advance. 10. Fill a big pot with enough water to cover your piece of beef. 11. Add the bay leaves to the water and bring to a rapid boil. 12. Add meat and cook over medium heat until done to your taste - medium rare should be about 10 minutes. 13. Remove meat and pat dry. 14. Place the meat on a cutting board and slice into thin pieces, as you would for roast beef. 15. Arrange the slices on a serving platter, slightly overlapping each other. 16. Garnish with celery, scallions, red pepper, and watercress. 17. Pour the meat sauce over evenly, then sprinkle crushed peanuts on top. 18. Serve at room temperature, perhaps with noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
