Title: Beef with assorted vegetables - szechuan
 Categories: Chinese, Beef, Main dish
      Yield: 4 Servings
 
    2/3 lb Beef flank steak

MMMMM--------------------------MARINADE-------------------------------
      1 ts Dry sherry
    1/2 ts Ginger; minced
    1/3 ts Sugar
      2 tb Oyster sauce
      1 ts Cornstarch
    1/2 ts Baking soda

MMMMM----------------------SEASONING SAUCE---------------------------
    1/4 c  Chicken stock
    1/4 c  -water
      1 ts Cornstarch
    1/4 ts Sugar
    1/2 ts Sesame oil
      1 tb Soy sauce

MMMMM---------------------OTHER INGREDIENTS--------------------------
    1/4 ts Salt
      2    Dried hot red peppers;
           -chopped
      1    Carrot
      2 c  Boiling water
      1 c  Snow peas; or sliced
           Beans
      1 c  Vegetable oil
      1 c  Fresh mushrooms; sliced
 
  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