Szechuan Beef
| Yield: | 4 Servings |
| Categories: | Chinese, Beef |
| - Pam Coombes RNCM95A | ||
| MM:MK VMXV03A | ||
| 2 | tb | Vegetable oil |
| 1 | Or 2 green peppers; cut into 1/8 inch strips | |
| 1 | Or 2 carrots; finely shreded into 1/8 in matchsticks | |
| 1 | Scallion, quartrd lenthwise then in 3 inch long strips | |
| 1 | lb | Beef (round or chuck) cut |
| Into fine slivers or strips | ||
| 1/8 inch by 2 inches long. | ||
| (works best if meat is | ||
| Frozen first) | ||
| 2 | tb | Dry sherry |
| 2 | tb | Hoisin sauce |
| 1 | tb | Black bean sauce |
| 1 | tb | Vinegar |
| 1 | ts | Sugar |
| 1/4 | To 1/2 ts chili paste |
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