xiaoxl/recipe_data huggingface dataset:
Sesame Shrimp Stir-Fry
Category: world-cuisine
By Debbie

This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.

Ingredients:
2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
¼ teaspoon ground black pepper
2 tablespoons sesame oil
1  red bell pepper, sliced into thin strips
3  green onions, sliced
3 tablespoons teriyaki sauce
½ pound sugar snap peas
⅛ cup cornstarch
¾ cup chicken broth
¼ teaspoon salt

Directions:
In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator. Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly  Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 395.5
Fat: 9.3 g
Saturated fat: 1.5 g
Carbohydrates: 50.5 g
Sugars: 3.4 g
Dietary fiber: 3.1 g
Protein: 24.2 g
Cholesterol: 172.9 mg
Sodium: 885.3 mg
Midg's Mouth Watering Beef Jerky
Category: appetizers-and-snacks
By Midg

Better than store-bought! My version is mouthwatering and full of flavor!

Ingredients:
5 pounds boneless beef sirloin
2 cups soy sauce
1 cup water
3 dashes Worcestershire sauce
3 tablespoons white sugar  (Optional)
3 tablespoons salt
½ teaspoon onion powder
¼ teaspoon garlic powder
2 teaspoons liquid smoke flavoring
mesquite or hickory wood chips, as needed for smoker

Directions:
Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours. Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips. Preheat smoker for 10 minutes. Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 17 hrs 45 mins
Yields: 12 servings

Calories: 279.4
Fat: 11.6 g
Saturated fat: 4.3 g
Carbohydrates: 6.5 g
Sugars: 3.9 g
Dietary fiber: 0.4 g
Protein: 35.5 g
Cholesterol: 81.8 mg
Sodium: 4219.1 mg
Coconut Banana Pancakes
Category: breakfast-and-brunch
By Courtnie Diane Whipple

Easy and yummy! Banana pancakes from scratch, with the perfect coconut syrup. My family absolutely loves them! I usually have to triple the recipe! It took me forever to find a good banana pancake recipe I like. It took me even longer to find coconut syrup I liked. This syrup is great because it doesn't have any of the coconut shavings in it. So kids will like it!

Ingredients:
1 ½ cups all-purpose flour
1 tablespoon white sugar
2 ¾ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
1  egg
1 teaspoon vanilla extract
1  very ripe banana, mashed
2 tablespoons butter, melted
1 teaspoon vegetable oil, or as needed
1 cup white sugar
¾ cup buttermilk
7 tablespoons butter
1 teaspoon coconut extract
½ teaspoon baking soda

Directions:
Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated. Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes. Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter. Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 15 servings

Calories: 192.9
Fat: 8.2 g
Saturated fat: 4.9 g
Carbohydrates: 27.3 g
Sugars: 16.8 g
Dietary fiber: 0.5 g
Protein: 2.9 g
Cholesterol: 32.8 mg
Sodium: 361.7 mg
Sun-Dried Tomatoes and Cheese Terrine


Ingredients:
Fontina cheese, cream cheese, basil pesto, sun-dried tomatoes, pine nuts

Directions:
Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper].
Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.
In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.
Spread half the cream cheese mixture over Fontina cheese layer.
Spread half the pesto over cream cheese layer.
Spread half the sun-dried tomatoes over pesto layer.
Sprinkle half the pine nuts over tomato layer. Press down lightly with your hands.
Sprinkle one cup Fontina over pine nuts.
Repeat all layers  , ending with a layer of Fontina cheese on top. Your loaf will be about 3” high.
Fold plastic wrap over surface of cheese and cover pan with aluminum foil. Refrigerate until ready to serve, or freeze for up to one month. To defrost, remove from freezer and let stand at room temperature for about 8 hours.
When ready to serve. Unwrap top of loaf pan and invert the pan onto a platter. Lift pan up and remove foil and plastic wrap.
Serve with crackers or pita bread wedges.
Cherry Chip Cornflake Cookies


Ingredients:
flour, salt, butter, margarine, sugar, egg

Directions:
Cream butter, sugar, egg and flavoring.
Add flour and salt.
Stir in cornflakes and cherry chips.
Roll into 1" balls, placing onto ungreased cookie sheets.
Press with fork lenthwise and crosswise, and sprinkle lightly with granulated sugar.
Bake at 375 degrees for 10 to 12 minutes.
Remove from pan while warm.
Sweet Grilled Steak Bites
Category: everyday-cooking
By Michelle Bomgaars

Marinated cubes of steak or roast are grilled over an open flame, kabob-style. This recipe has a slightly sweet flavor that is not overpowering, but enough for people to know it's not an ordinary steak!

Ingredients:
2 pounds cubed beef stew meat
½ teaspoon Greek seasoning, or to taste
¼ cup soy sauce
⅓ cup dark corn syrup
1 teaspoon minced garlic
½ teaspoon seasoned salt

Directions:
Season the meat with Greek seasoning. In a large resealable bag or non reactive bowl, combine the soy sauce, corn syrup, garlic and seasoned salt. Massage the bag to blend, then add the beef. Press out most of the air and seal. Marinate for up to 24 hours, flipping over occasionally to evenly marinate. Preheat a grill for medium heat. When hot, lightly oil the grate. Thread the beef cubes onto skewers. Grill the meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness. Be careful not to let the flames get too high. These will darken quickly because of the high sugar content. Don't worry- they aren't burning!

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 day
Yields: 2 pounds

Calories: 348.6
Fat: 20.5 g
Saturated fat: 8.1 g
Carbohydrates: 15.3 g
Sugars: 5.1 g
Dietary fiber: 0.1 g
Protein: 25.3 g
Cholesterol: 83.5 mg
Sodium: 804.4 mg
German Crullers With Lemon Frosting


Ingredients:
unsalted butter, all-purpose flour, cornstarch, sugar, vanilla extract, eggs, baking powder, confectioners' sugar

Directions:
For the crullers, bring 1 1/4 cups water and the butter to a boil in a saucepan.
Remove from the heat. Mix the flour and the cornstarch together and stir into the liquid until to a smooth ball forms.
Return the pan to the stove and stir over low heat until a white film appears on the bottom of the pan. Transfer the mixture to a mixing bowl.
Combine with the sugar, vanilla, eggs, and baking powder, using an electric mixer.
Cut parchment paper into 3-inch squares. Spread them out on a clean work surface and grease them well.
Put the dough into a pastry bag with a large serrated spout and squeeze a circle of about 2 inches on each piece of parchment paper.
Heat the oil to 370F in a deep-fryer or in a large saucepan. The oil needs to be hot enough to sizzle a bread crumb.
Let the crullers glide into the oil by carefully turning the parchment squares upside down and gently rolling up the two opposite edges. Fry only a few crullers at a time. They should be golden brown and puffy. Remove from the oil and drain on paper towels.
For the frosting, mix the confectioners' sugar with the lemon juice until smooth. Add a few drops of water if necessary.
Spread the frosting on the warm crullers and allow them to set at room temperature. Serve within a few hours.
One Dish Cinnamon Swirl Bake


Ingredients:
flour, sugar, salt, milk, butter, margarine, egg, butter, margarine, brown sugar, ground cinnamon, powdered sugar, milk, butter, margarine, pure vanilla extract

Directions:
Spray a 8x8-inch baking dish with cooking spray.
Mixture batter ingredients right in prepared pan.
Let rest for 10 minutes.
Combine cinnamon mixture in a small bowl by mixing with fork.
Top batter evenly with cinnamon mixture, poke topping thoroughly into batter with fingers or the end of a spoon.
Place in a COLD oven; set temperature to 350°F
Bake 25-30 minutes, until lightly browned and firm in center.
Cool 10 minutes.
Combine icing ingredients and drizzle over warm cake.
Jicama Mango Salad with Cilantro and Lime
Category: salad
By GF mama

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Ingredients:
1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½  red onion, cut into matchsticks
½ cup chopped cilantro leaves
2  limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Directions:
Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside. Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl. Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Prep time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 125.8
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 31.5 g
Sugars: 18.1 g
Dietary fiber: 8.9 g
Protein: 1.7 g
Sodium: 300.2 mg
Italian Vegetable Soup


Ingredients:
carrot, zucchini, celery, cabbage, butter, margarine, broth, diced tomatoes, water, spaghetti, parmesan cheese

Directions:
"Saute carrots, zucchini, celery and cabbage in oil.  Cook for 10 minutes.  Add water, seasoning and bouillion cubes and bring to boil simmer for 20 minutes.  Add remaining ingredients breaking the spaghetti in small pieces and simmer 20 minutes longer.  Serve topped with parmesean cheese."
Daddy's Shrimp Toast
Category: appetizers-and-snacks
By LISA158

My father made this for me while experimenting in the kitchen. It was absolutely the most delicious way to use shrimp. I think I've gotten pretty good at making this dish but it still doesn't compare to my father's! Don't be fooled by the ingredients. Most are optional and this is easy to make! Great for parties as appetizers or a main dish.

Ingredients:
1 pound fresh shrimp, peeled, deveined and finely minced
½  yellow onion, minced
½ cup finely chopped water chestnuts
½ cup finely chopped celery
1  green onion, finely chopped
½ cup cooked crabmeat
1  egg, beaten
1 ½ tablespoons chopped fresh parsley
1 teaspoon sesame oil
salt to taste
ground black pepper to taste
5 drops soy sauce
1 teaspoon minced garlic
2 cups oil for frying
8 thick slices white bread
¼ cup soy sauce
1 tablespoon water
1 teaspoon sesame oil
3 tablespoons chopped fresh parsley
garlic powder to taste
1 teaspoon white sugar

Directions:
In a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. Stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. Season with salt and pepper to taste. Make the dipping sauce:  In a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside. In a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. Spread a thick layer of shrimp filling on one side of each slice of bread. Fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. Do not let the filling sit on the bread too long or the sandwich will get soggy. Drain on paper towels and let cool for a minute. Slice diagonally and serve with dipping sauce or alone.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 454.1
Fat: 18.5 g
Saturated fat: 2.6 g
Carbohydrates: 37.8 g
Sugars: 5.5 g
Dietary fiber: 2.7 g
Protein: 33.8 g
Cholesterol: 238.4 mg
Sodium: 1732.5 mg
Turkish Coffee and Cacao Nib Cookies
Category: desserts
By theoriginalkim

A nutty, chewy cookie you can make for your coffee-loving friends. Good with milk and great with coffee!

Ingredients:
6 tablespoons brewed espresso
¼ cup white sugar
½ cup butter, softened
¾ cup white sugar
1  egg
¾ teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups all-purpose flour
½ cup cacao nibs

Directions:
Heat espresso and 1/4 cup sugar in a small saucepan and bring to a boil. Simmer until mixture has reduced to a thick syrup, 12 to 15 minutes. Remove from heat and allow to cool for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine butter, 3/4 cup sugar, and egg in a bowl; beat using an electric mixer until light and fluffy. Mix in vanilla extract, baking powder, and baking soda until well combined. Mix in cooled espresso syrup. Add flour and mix until blended. Fold in cacao nibs. Scoop 2 tablespoons dough per cookie onto the prepared baking sheets, leaving 2 inches of space between each for about 12 cookies per sheet. Bake 1 baking sheet with cookies in the preheated oven for 10 to 12 minutes. Repeat with the second baking sheet.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 24 cookies

Calories: 113.9
Fat: 5.5 g
Saturated fat: 3 g
Carbohydrates: 15.2 g
Sugars: 8.8 g
Dietary fiber: 1.4 g
Protein: 1.1 g
Cholesterol: 17 mg
Sodium: 57.7 mg
Wedge Salad with Elegant Blue Cheese Dressing
Category: salad
By cabanagrl

This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving.

Ingredients:
½ pound crumbled blue cheese
¼ cup sour cream
⅓ cup buttermilk
½ cup mayonnaise
¼ cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 ½ tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste
1 head iceberg lettuce, cut into 8 wedges
2  roma tomatoes, diced
1 small red onion, thinly sliced
½ pound crumbled blue cheese

Directions:
Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving. Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Prep time: 30 mins
Total time: 1 day
Yields: 8 salads

Calories: 361.5
Fat: 30.6 g
Saturated fat: 13.5 g
Carbohydrates: 9.1 g
Sugars: 5.3 g
Dietary fiber: 1.1 g
Protein: 13.7 g
Cholesterol: 51.4 mg
Sodium: 892.3 mg
Crispy Air Fryer Cod
Category: seafood
By Kim's Cooking Now

Friday night fish-fry at home! Tender cod is encrusted with a homemade breading and cooked in your air fryer for a guilt-free dinner. I like to serve this with tartar sauce, roasted potatoes, and homemade sweet and sour coleslaw.

Ingredients:
1 pound cod, about 1-inch thick, cut into 4 pieces
¼ cup polenta
¼ cup all-purpose flour
1 ½ teaspoons seafood seasoning (such as Old Bay®)
1 ½ teaspoons garlic salt
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
olive oil cooking spray

Directions:
Preheat an air fryer to 380 degrees F (195 degrees C). Pat cod pieces dry with paper towels. Combine polenta, flour, seafood seasoning, garlic salt, onion powder, pepper, and paprika in a shallow dish. Coat each piece of cod with the breading mixture, pressing breading on each side of the fish until well coated. Spray the basket of the air fryer with olive oil cooking spray. Arrange cod in the basket, leaving space between each piece so air can circulate. Spray the top of each piece of cod with cooking spray. Cook for 8 minutes. Turn each piece, spray with cooking spray, and cook for 4 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 171.3
Fat: 1.8 g
Saturated fat: 0.4 g
Carbohydrates: 14.8 g
Sugars: 0.8 g
Dietary fiber: 1.3 g
Protein: 22.7 g
Cholesterol: 42.4 mg
Sodium: 1056.7 mg
San Francisco Seafood Stew


Ingredients:
extra virgin olive oil, shallot, garlic cloves, dry white wine, low sodium chicken broth, bottled clam juice, diced tomato, fresh thyme sprigs, bay leaf, salt, fresh ground pepper, littleneck clams, red snapper fillet, medium shrimp, unsalted butter, flat leaf parsley

Directions:
In a large soup pot, heat the olive oil.
Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes.
Add the wine and boil until reduced by half, about 3 minutes.
Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper.
Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
Add the clams, cover and cook just until most of them open, about 5 minutes.
Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
Using a slotted spoon, transfer the seafood to 4 bowls.
Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan.
Spoon the broth over the seafood and serve with sourdough toast, to sop all that goodness!
Easy Mongolian Beef


Ingredients:
onions, ginger, fresh garlic, dried red pepper flakes, soy sauce, water, black pepper, dark brown sugar, cornstarch, black pepper

Directions:
Heat 1 tablespoon of oil in wok over high heat; add in onion and stir-fry for 2 minutes or until browned; remove onion to a bowl.
For the sauce; in a saucepan over medium-low heat; add in ginger, garlic red pepper flakes and soy sauce, water and black pepper.
Add in the brown sugar to the saucepan then increase the heat to medium and boil 2-3 minutes or until thickened; remove from heat.
Toss the beef strips with the cornstarch to coat; let sit for about 8-10 minutes.
Meanwhile heat 1 cup oil in the wok until hot but not smoking; add in the beef and saute for about 2 minutes or until the beef is just cooked through (you do not have to cook the beef completely as it will cook more after] remove with a slotted spoon to a paper towel remove the oil from the wok.
Return the wok back to the heat and put the meat back in the wok along with the onions; then add in the sauce and cook for 1 minute stirring.
Cook for about 1 minute more.
serve on rice and sprinkle a small amount of chopped onions over the top.
Ham Stuffed Chicken Breast on Savoury Rice


Ingredients:
chicken breast fillets, prosciutto ham, long grain rice, olive oil, pesto sauce, fresh curly-leaf parsley

Directions:
Pre-heat oven to 200C/400F/gas 6.
wash and dab dry the chicken breasts with kitchen roll.
Slice each chicken breast along one side so that it can be opened like a book. Place a slice of Prosciutto ham and some diced red pepper into each chicken breast and close over.
Pour a little cream of chicken soup into a large saccerole dish and arrange the chicken breasts on top without too much overlapping.
Sprinkle the remaining diced red pepper over the chicken the slowly add the rest of the cream of chicken soup.
Cover the casserole and place on the middle shelf of the oven to cook.
Now, relax for ten minutes with a glass of Pinot Grigio (just to ensure that it is sufficiently well chilled, you understand].
About twenty minutes before the chicken will be ready, rinse the rice in running water for a couple of minutes before putting it into a medium sized saucepan with four cups of water and the olive oil (the olive oil helps keep the rice separate], stir once.
Bring to a fast boil then reduce the heat to a simmer.
After five minutes, add the Pesto sauce to the rice and stir gently to distribute. Continue simmering until all the water has been absorbed (about 5-7 minutes]. Fork through rice to fluff up.
Place a quarter of the rice on each plate and put a chicken breast on top, offset a little to one side. Spoon some chicken soup from the casserole over the chicken breasts and decorate with the parsley sprig before serving.
Honey Chive Codfish


Ingredients:
butter, cod fish fillet, salt, water, chicken broth, cornstarch, fresh lemon juice, honey, black pepper, fresh chives

Directions:
Spray a large skillet with nonstick spray, add butter and melt over medium-high heat.
Season cod with a little salt and add to the pan and cook 4-5 minutes, or until golden brown.
Carefully flip fish over using a wide spatula.
Add water to the pan along the sides (not on top of the fish].
Lower heat to medium or medium-low, cover, and cook another 4-6 minutes or until fish flakes easily with a fork (do not overcook or it will get tough].
Meanwhile, in a small pan, combine chicken broth & cornstarch with a whisk until smooth; set the heat to medium-high.
Add lemon juice, honey, and pepper, whisking and cooking until thickened and clear, whisking the whole time.
Add chives to the sauce and stir quickly.
Serve fish with honey chives sauce ladled over each portion.
Chocolate Orange Cake


Ingredients:
sugar, flour, baking powder, baking soda, salt, eggs, skim milk, vanilla, boiling water

Directions:
preheat oven to 350 F.
combine first 6 dry ingredients in large bowl.
add eggs,milk,oil and vanilla. beat at medium speed for 2 min or until smooth.
stir in boiling water. mix well. pour batter in 2 8" or 9" round cake pans evenly.
bake at 350 F for 35-40 min or until toothpick comes out clean. cool 10 min, then remove from pan and cool completely on wire rack.
use orange frosting to frost.
Kelly's Bombdiggidy Crock Pot Pork Roast


Ingredients:
beef broth, water, dried sage, garlic cloves, red wine, cooking sherry, onions

Directions:
Put pork roast in crock pot; mix the next 7 ingredients together in a bowl and pour over pork roast.  Arrange vegetables around the roast.  Sprinkle salt and pepper over the whole dish in the crock pot.  Put lid on and set crock pot to LOW for 7-8 hours.
You can also put this together and start at lunch time by turning on high for 4 hours and it will be ready when you get home!
ENJOY!
Szechuan Shredded Beef


Ingredients:
light soy sauce, rice wine, dry sherry, sugar, ginger, celery ribs, carrot, onion, green bell pepper, garlic, steamed rice

Directions:
Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner]; set aside.
Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
Marinate meat 2 hours.
Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
Stir-fry vegetables 2 minutes then remove from wok.
Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
Return vegetables to wok; mix well; stir in sesame oil.
Serve with steamed rice.