Szechwan Beef

Photo: flickr user FotoosVanRobin

Ingredients

Cooking Sauce (recipe follows)

1 pound lean boneless beef steak (such as top round, flank,

2 tablespoons salad oil

16 dried hot red chilies

2 lg. carrots, cut into about 3" long julienne strips

1 can (about 8 oz.) sliced bamboo shoots, drained (

thinly sliced, if desired)

Fresh cilantro (coriander) leaves (opt.)

Preparation

Prepare Cooking Sauce and set aside.

Cut beef with the grain into 1 1/2" wide strips; then cut each strip across the grain into 1/8" thick slanting slices. Set aside.

Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chilies and cook, stirring, until chilies just begin to char. Remove chilies from wok; set aside.

Add beef to wok and stir fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. Add carrots to wok and stir-fry until tender-crisp to bite (about 3 minutes). Add bamboo shoots and stir fry for 1 more minute.

Return meat and chilies to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens. Garnish with cilantro, if desired. Makes 4 servings.

COOKING SAUCE: Stir together 2 tablespoons soy sauce, 1 tablespoon dry sherry, 2 teaspoons sugar and 1/2 teaspoon cornstarch.