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Chinese   -   Beef With Assorted Vegetables - Szechuan   adapted from unknown

  • 2/3 Pound Beef flank steak
  • 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
  • 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
Directions Use a cleaver to slice beef across the grain and at an angle into thin strips; cut strips 2 inches long; combine marinade in a medium bowl; add beef strips 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, stir-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 red peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seasoning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce thickens slightly. Serve hot.
Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Serves 4
Time to Make 0:00

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