Beef With Assorted Vegetables - Szechuan

Recipe Ingredients

2/3 lb	302g / 10oz	Beef flank steak
		Marinade
1 teaspoon	5ml	Dry sherry
1/2 teaspoon	2.5ml	Ginger - minced
1/3 teaspoon	1.7ml	Sugar
2 tablespoons	30ml	Oyster sauce
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Baking soda
		Seasoning Sauce
1/4 cup	59ml	Chicken stock
1/4 cup	59ml	- water
1 teaspoon	5ml	Cornstarch
1/4 teaspoon	1.3ml	Sugar
1/2 teaspoon	2.5ml	Sesame oil
1 tablespoon	15ml	Soy sauce
		Other Ingredients
1/4 teaspoon	1.3ml	Salt
2		Dried hot red peppers - chopped
1		Carrot
2 cups	474ml	Boiling water
1 cup	237ml	Snow peas - or sliced
		Beans
1 cup	237ml	Vegetable oil
1 cup	237ml	Fresh mushrooms - sliced

Recipe Instructions

Use a cleaver to slice beef across the grain and at an angle into thin strips; cut strips 2 inches long; combine marinade in a medium bowl; add beef strips mix well and let stand for 30 minutes. Mix seasoning sauce in a small bowl; mix well; set aside.

Add salt and carrot to water in a small saucepan; boil 15 minutes; add snow peas or green beans; cook 1 minute; remove from heat and cool vegetables in cold water; drain well; slice carrot into thin slices.

Heat oil in wok over medium heat for 1 minute; add marinated beef, stir-frying until lightly browned; remove with slotted spoon, draining well over wok; set aside.

Remove oil from wok except 1/4 cup; heat over high heat for 30 seconds; add red peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seasoning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce thickens slightly. Serve hot.

Source:
THE FRUGAL GOURMET by Jeff Smith

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