Yield: 4 servings
| Measure | 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 |
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