Szechwan Beef
By: Anonymous
Published: Friday, December 4, 2009 - 12:31am

Ingredients




Cooking Sauce (recipe follows)
1 pound lean boneless beef steak (such as top round, flank,
2 tablespoons salad oil
16 dried hot red chilies
2 lg. carrots, cut into about 3" long julienne strips
1 can (about 8 oz.) sliced bamboo shoots, drained (
thinly sliced, if desired)
Fresh cilantro (coriander) leaves (opt.)

Preparation

1 Prepare Cooking Sauce and set aside. 2 Cut beef with the grain into 1 1/2" wide strips; then cut each strip across the grain into 1/8" thick slanting slices. Set aside. 3 Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chilies and cook, stirring, until chilies just begin to char. Remove chilies from wok; set aside. 4 Add beef to wok and stir fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. Add carrots to wok and stir-fry until tender-crisp to bite (about 3 minutes). Add bamboo shoots and stir fry for 1 more minute. 5 Return meat and chilies to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens. Garnish with cilantro, if desired. Makes 4 servings. 6 COOKING SAUCE: Stir together 2 tablespoons soy sauce, 1 tablespoon dry sherry, 2 teaspoons sugar and 1/2 teaspoon cornstarch.