Recipe - Beef With Assorted Vegetables - Szechuan

2/3 pound Beef flank steak

MARINADE
1 teaspoon Dry sherry
One half teaspoon Ginger; minced
1/3 teaspoon Sugar
2 tablespoon Oyster sauce
1 teaspoon Cornstarch
One half teaspoon Baking soda

SEASONING SAUCE
One fourth cup Chicken stock
One fourth cup water
1 teaspoon Cornstarch
One fourth teaspoon Sugar
One half teaspoon Sesame oil
1 tablespoon Soy sauce

OTHER INGREDIENTS
One fourth teaspoon Salt
2 Dried hot red peppers;
chopped
1 Carrot
2 cup Boiling water
1 cup Snow peas; or cut or sliced up
Beans
1 cup Vegetable oil
1 cup Fresh mushrooms; cut or sliced up

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,
stirfrying until lightly browned; remove with slotted spoon, draining
well over wok; set aside.
Remove oil from wok except One fourth cup; heat over high heat for 30 seconds; add
red peppers; stirfry 15 seconds; add mushrooms; stirfry 3 minutes; add
seasoning sauce, cooked snow peas, carrots and cooked beef; stirfry 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 MCRecipe Digest V1 #267

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

From: Sweeney sweeney@asiaonline.net