Recipe for Szechwan Spiced Beef Shred


1 lb flank steak
1/4 cup oil
1 teaspoon minced ginger root
2 teaspoon minced garlic
3 each scallions,cut 1 in.long-use stems
2 each dry red chili peppers,finely ground; -use seeds
1 tablespoon pale dry sherry
1 tablespoon chinese red wine vinegar or cider v; inegar
6 each water chestnuts,coarsely chopped
1 cup shredded bamboo shoots
1/2 each green bell pepper,thinly sliced
1/2 cup water or clear chicken broth
2 tablespoon cornstarch mixed w/
1 tablespoon water to make paste
1 teaspoon sesame oil
1/4 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornstarch


Thinly slice steak against grain, and cut into match stick size strips. Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F. 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. Stir-fry about 10 seconds. Stir in sherry, vinegar. Cook until it bubbles 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.

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