Szechwan Beef

Yield: 4 servings

Ingredients

Cooking Sauce

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons granulated sugar
• 1/2 teaspoon cornstarch

Beef

• 1 pound lean boneless beef steak (such as top round, flank or sirloin)
• 2 tablespoons vegetable oil
• 16 dried hot red chiles
• 2 large carrots, cut into 3-inch long julienne strips
• 1 (8 ounce) can sliced bamboo shoots, drained (thinly sliced, if desired)
• Fresh cilantro leaves (optional)

Instructions

Cooking Sauce

1. Stir together all ingredients; set aside.

Beef

1. Cut beef with the grain into 1 1/2 inch wide strips; then cut each strip across the grain into 1/8-inch thick slanting slices. Set aside.
2. Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chiles and cook, stirring, until chiles just begin to char. Remove chiles from wok; set aside.
3. 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.
4. Return meat and chiles to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens.
5. Garnish with cilantro, if desired.