-
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.
