Title: Szechwan spiced beef shred
 Categories: Chinese
      Yield: 6 Servings
 
      1 lb FLANK STEAK
    1/4 c  OIL
      1 ts MINCED GINGER ROOT
      2 ts MINCED GARLIC
      3    SCALLIONS,CUT 1 IN.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 W/
      1 tb WATER TO MAKE PASTE
      1 ts SESAME OIL
           MARINADE:
    1/4 ts SALT
    1/2 ts SUGAR
      1 tb CORNSTARCH
 
  Thinly slice steak against grain, and cut into matchstick size strips.
  Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F. Add beef
  mixture and stir to separate pieces. Blanch briskly until beef just
  loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add
  ginger, garlic, scallions and chili peppers. Stir-fry about 10
  seconds. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill
  it bubles gently. Add water chestnuts, bamboo shoots and green bell
  pepper. Return beef mixture to wok and blend all together. Pour in
  water or chicken broth. When it begins to boil, stir in cornstarch
  mixture and continue stirring until sauce thickens. Add sesame oil,
  mix well and serve. Temperature(s): HOT Effort: AVERAGE Time: 04:00