Recipe - Szechwan Spiced Beef Shred

1 pound Flank steak
One fourth cup Oil
1 teaspoon Minced ginger root
2 teaspoon Minced garlic
3 Scallions; cut 1 inch long
(use stems)
2 Dry red chili peppers
finely ground (use seeds)
1 tablespoon Pale dry sherry
1 tablespoon Chinese red wine vinegar
or cider vinegar
1 teaspoon MSG (optional)
6 Water chestnuts
coarsely chopped
1 cup Shredded bamboo shoots
One half Green bell pepper
thinly cut or sliced up
One half cup Water
OR clear chicken broth
2 tablespoon Cornstarch; mixed with
1 tablespoon Water; (to make paste)
1 teaspoon Sesame oil

MARINADE
One fourth teaspoon Salt
One half teaspoon Sugar
1 tablespoon Cornstarch

Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350 F. Add beef
mixture and stir to separate pieces. Blanch briskly until beef just loses
its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add ginger, garlic,
scallions and chili peppers. Stirfry about 10 seconds. 4. Stir in sherry,
vinegar and if desired MSG. Cook untill it bubles gently. Add water
chestnuts, bamboo shoots and green bell pepper. Return beef mixture to wok
and blend all together. Pour in water or chicken broth. When it begins to
boil, stir in cornstarch mixture and continue stirring until sauce
thickens. Add sesame oil, mix well and serve.

Temperature(s): HOT Effort: AVERAGE Time: 04:00 Source: CHINA ROW Comments:
CANNERY ROW;MONTEREY Comments: WINE:ROBERT MONDAV NAPA GAMAY

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