Recipe - Szechwan Beef With Garlic

1 pound Full cut round steak,
Partially frozen
8 Dried hot red pepper pieces,
Cayenne or Japanese

MARINADE
1 tablespoon Dry vermouth
2 tablespoon Soy sauce
1 One half tablespoon Cornstarch
1 md Onion, cut or sliced up thinly
1 md Green pepper, cut or sliced up thinly

SAUCE
2 tablespoon Soy sauce
One fourth cup Water
1 One half tablespoon Cornstarch
1 tablespoon Chili paste with garlic
1 tablespoon Brown sugar
1 teaspoon Worcestershire sauce
2 tablespoon Dry vermouth
2 teaspoon Toasted sesame seeds
4 tablespoon Peanut or vegetable oil
3 cup Cooked rice

GARNISH
3 Green onions, chopped
One half cup Beer nuts

Slice beef thin across grain.Mix marinade:add beef slices.Let stand at room
temperature 20 minutes.Mix sauce ingredients in small bowl;set aside.Cut
ends off hot red peppers;shake out seeds.Chop skins into small pieces. Heat
large nonstick skillet over high heat.Add 2 tbsp. oil;swirl to coat
pan.Add chopped hot red peppers;stir until pepper skins turn black.Remove
blackened skins from oil.Add beef and marinade to hot oil.Stirfry beef
until beef loses red color and is browned and has a satiny sheen.Remove
from pan into large bowl. Add 1 tbsp. oil to skillet and add onion.Stirfry
1 to 1 One half minutes. Onion should be crisptender.Remove from pan to bowl
with beef mixture. Add 1 tbsp. oil to skillet;stirfry green pepper until
bright green color,about 1 minute.Reduce heat to medium.Add beefonion
mixture from bowl along with sauce mixture;cook until sauce is
thickened,about 3 minutes.Remove to serving bowl.Sprinkle with chopped
onion and beer nuts.Serve immediately with rice.Makes 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini