Beef with assorted vegetables - szechuan

Yield: 4 servings

Measure Ingredient
⅔ pounds Beef flank steak
1 teaspoon Dry sherry
½ teaspoon Ginger; minced
⅓ teaspoon Sugar
¼ cup Chicken stock water
1 teaspoon Cornstarch
¼ teaspoon Salt
2 \N Dried hot red peppers chopped
1 \N Carrot
2 cups Boiling water
2 tablespoons Oyster sauce
1 teaspoon Cornstarch
½ teaspoon Baking soda
¼ teaspoon Sugar
½ teaspoon Sesame oil
1 tablespoon Soy sauce
1 cup Snow peas; or sliced
\N \N Beans
1 cup Vegetable oil
1 cup Fresh mushrooms; sliced




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 ¼ 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.

Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

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