A mouthwatering dish from north and western china which i found in ” My Kitchen Table” by Ken Hom.
Cut the beef into thin slices 5cm (2in) long, cutting against the grain. Put the beef into a bowl, add all the marinade ingredients and mix well. Leave to marinate for about 20 minutes.
Heat a wok or large frying pan over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, remove the beef from the marinade with a slotted spoon.
Add the beef to the pan and stir-fry for 3–5 minutes or until browned. Remove and leave to drain in a colander set inside a bowl.Pour off most of the oil from the wok or pan, leaving about 2 teaspoons. Reheat over a high heat, add the dried chilli peppers and stir-fry for 10 seconds.
Return the beef to the pan, add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve at once.