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 Wash the beef and cut into slices
2 inches long by 1 inch wide and
1/8 inch thick(5 cm by 25mm by
4mm). Slice the asparagus. Seed
and chop the chili peppers.
- Place beef in a bowl and add
the salt , cornstarch-water mixture,
soy sauce, soy bean paste (chopped
) and rice wine. Mix well.
- Heat the oil in a wok over low
heat to about 230oF
(110oC), or until bubbles
appear around a small piece of
scallion green or ginger tossed
into the oil . Add the chopped
chili pepper and deep-fry until
purplish-red. Add the peppercorns,
scallions, and asparagus, and
stir-fry for 1 minute. Add the
stock and bring to a boil. Add
the beef, stirring with a wok
scoop to keep them separate. Boil
the beef until it turns shiny.
Remove, sprinkle with the chili
oil , and serve.
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