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.
Serves:4