Fiery hunan beef

Yield: 4 Servings

Measure Ingredient
1 pounds Lean beef round; sliced into paper thin strips
¼ cup Soy sauce
2 tablespoons Sherry
1 Clove garlic; chopped
3 tablespoons Oil
1 Bunch scallions; cut into 1 inch lengths
1 cup Thinly sliced carrots
2 cups Thinly sliced celery
1 can (6-oz) button mushrooms; drained
1 teaspoon Salt
¼ cup Whole blanched almonds
½ teaspoon Ground ginger (up to)
1 teaspoon Hot pepper flakes

Combine beef, soy sauce, sherry and garlic and let stand at room temperature for 1 hour. Remove beef and reserve marinade. In a large skillet, heat oil until it sizzles. Add beef and stir-fry for 2 or 3 minutes or until browned. Add marinade and remaining ingredients and stir-fry over high heat for 4 to 5 minutes or until vegetables are tender but still crisp. Add pepper flakes a little at a time to taste. Yield: 4 servings.

ELLON COCKRILL (MRS. ROGERS)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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