Szechuan beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | Or 2 green peppers; cut | |
| ⅛ | Inch strips | |
| 1 | Or 2 carrots; finely shreded 1/8 in matchsticks | |
| 1 | Scallion, quartrd lenthwise then in 3 inch long | |
| 1 | pounds | Beef (round or chuck) cut |
| Into fine slivers or strips | ||
| ⅛ | Inch by 2 inches long. | |
| (works best if meat is | ||
| Frozen first) | ||
| 2 | tablespoons | Dry sherry |
| 2 | tablespoons | Hoisin sauce |
| 1 | tablespoon | Black bean sauce |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Sugar |
| ¼ | To 1/2 ts chili paste | |
Directions
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.
Serves:4