Beef With Assorted Vegetables- Szechuan Recipe

2/3 pound Beef flank steak

-----MARINADE----- 1 teaspoon Dry sherry

1/2 teaspoon Ginger -- minced

1/3 teaspoon Sugar

2 tablespoons Oyster sauce

1 teaspoon Cornstarch

1/2 teaspoon Baking soda

-----SEASONING SAUCE----- 1/4 cup Chicken stock

1/4 cup -water

1 teaspoon Cornstarch

1/4 teaspoon Sugar

1/2 teaspoon Sesame oil

1 tablespoon Soy sauce

-----OTHER INGREDIENTS----- 1/4 teaspoon Salt

2 Dried hot red peppers -- chopped

1 Carrot

2 cups Boiling water

1 cup Snow peas -- or sliced

beans 1 cup Vegetable oil

1 cup Fresh mushrooms -- sliced

Use a cleaver to slice beef across the grain and at an angle into thin stri ps; cut strips 2 inches long; combine marinade in a medium bowl; add beef stri ps 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, sti r-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 re d peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seaso ning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce th ickens slightly. Serve hot.

Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by Elaine Ra dis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

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