Szechwan Spiced Beef Shred

Recipe Ingredients

1 lb	454g / 16oz	Flank steak
1/4 cup	59ml	Oil
1 teaspoon	5ml	Minced ginger root
2 teaspoons	10ml	Minced garlic
3		Scallions - cut 1" pieces
2		Dry red chili peppers - finely chopped*
1 tablespoon	15ml	Pale dry sherry
1 tablespoon	15ml	Chinese red wine vinegar - or cider vinegar
1 teaspoon	5ml	Msg - optional
6		Water chestnuts - coarsely chopped
1 cup	237ml	Bamboo shoots - shredded
1/2		Green bell pepper - thinly sliced
1/2 cup	118ml	Water or clear chicken - broth
2 tablespoons	30ml	Cornstarch mixed with
1 tablespoon	15ml	Water to make paste
1 teaspoon	5ml	Sesame oil
		Marinade
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Sugar
1 tablespoon	15ml	Cornstarch

Recipe Instructions

* remove seeds

Thinly slice steak against grain, and cut into matchstick size strips. Marinate for 2 to 4 hours. Heat 4 tsp oil in wok to 350F.

Add beef mixture and stir to separate pieces. Blanch briskly until beef just loses its redness. Remove to a bowl. Heat 2 tsp oil in wok.

Add ginger, garlic, scallions and chili peppers. Stir-fry about 10 seconds. 4. Stir in sherry, vinegar and -if desired- MSG.

Cook until it bubbles gently. Add water chestnuts, bamboo shoots and green bell pepper. Return beef mixture to wok and blend all together. Pour in water or chicken broth.

When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens. Add sesame oil, mix well and serve.

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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