Title: Beef with Assorted Vegetables - Szechuan
Categories: Chinese, Beef, Main dish
Yield: 4 Servings

2/3 lb Beef flank steak

----------------------------------MARINADE----------------------------------
1 ts Dry sherry
1/2 ts Ginger; minced
1/3 ts Sugar
2 tb Oyster sauce
1 ts Cornstarch
1/2 ts Baking soda

------------------------------SEASONING SAUCE------------------------------
1/4 c Chicken stock
1/4 c -water
1 ts Cornstarch
1/4 ts Sugar
1/2 ts Sesame oil
1 tb Soy sauce

-----------------------------OTHER INGREDIENTS-----------------------------
1/4 ts Salt
2 Dried hot red peppers;
-chopped
1 Carrot
2 c Boiling water
1 c Snow peas; or sliced
Beans
1 c Vegetable oil
1 c Fresh mushrooms; sliced

Use a cleaver to slice beef across the grain and at an angle into thin
strips; cut strips 2 inches long; combine marinade in a medium bowl; add
beef strips mix well and let stand for 30 minutes. Mix seasoning sauce in a
small bowl; mix well; set aside.
Add salt and carrot to water in a small saucepan; boil 15 minutes; add
snow peas or green beans; cook 1 minute; remove from heat and cool
vegetables in cold water; drain well; slice carrot into thin slices.
Heat oil in wok over medium heat for 1 minute; add marinated beef,
stir-frying until lightly browned; remove with slotted spoon, draining
well over wok; set aside.
Remove oil from wok except 1/4 cup; heat over high heat for 30 seconds; add
red peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add
seasoning sauce, cooked snow peas, carrots and cooked beef; stir-fry until
sauce thickens slightly. Serve hot.
Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by Elaine
Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Posted to MC-Recipe Digest V1 #267

Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)

From: Sweeney