Szechuan beef

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 \N Or 2 green peppers; cut
⅛ \N Inch strips
1 \N Or 2 carrots; finely shreded 1/8 in matchsticks
1 \N Scallion, quartrd lenthwise then in 3 inch long
1 pounds Beef (round or chuck) cut
\N \N Into fine slivers or strips
⅛ \N Inch by 2 inches long.
\N \N (works best if meat is
\N \N Frozen first)
2 tablespoons Dry sherry
2 tablespoons Hoisin sauce
1 tablespoon Black bean sauce
1 tablespoon Vinegar
1 teaspoon Sugar
¼ \N To 1/2 ts chili paste

Heat oil in the wok and stir-fry the green peppers, carrots, and scallion for 1 to 2 mins; Push aside. Stir-fry the slivers of beef for 1 to 2 mins; and recombine the vegetables. Add the remaining ingredients. Stir and heat throughly. Serve at once with rice.


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