Szechwan Spiced Beef Shred
| Yield: | 6 Servings |
| Categories: | Chinese, Meats, Main Dishes |
| 1 | lb | Flank steak |
| 1/4 | c | Oil |
| 1 | ts | Minced ginger root |
| 2 | ts | Minced garlic |
| 3 | Scallions; cut 1 inch long (use stems) | |
| 2 | Dry red chili peppers finely ground (use seeds) | |
| 1 | tb | Pale dry sherry |
| 1 | tb | Chinese red wine vinegar or cider vinegar |
| 1 | ts | MSG (optional) |
| 6 | Water chestnuts coarsely chopped | |
| 1 | c | Shredded bamboo shoots |
| 1/2 | Green bell pepper thinly sliced | |
| 1/2 | c | Water OR- clear chicken broth |
| 2 | tb | Cornstarch; mixed with |
| 1 | tb | Water; (to make paste) |
| 1 | ts | Sesame oil |
| MARINADE | ||
| 1/4 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | tb | Cornstarch |
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