---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 4 servings
       1 lb Full cut round steak,
            Partially frozen
       8    Dried hot red pepper pieces,
            Cayenne or Japanese
       1 tb Dry vermouth
       2 tb Soy sauce
   1 1/2 tb Cornstarch
       1 md Onion, sliced thinly
       1 md Green pepper, sliced thinly
       2 tb Soy sauce
     1/4 c  Water
   1 1/2 tb Cornstarch
       1 tb Chili paste with garlic
       1 tb Brown sugar
       1 ts Worcestershire sauce
       2 tb Dry vermouth
       2 ts Toasted sesame seeds
       4 tb Peanut or vegetable oil
       3 c  Cooked rice
       3    Green onions, chopped
     1/2 c  Beer nuts
   Slice beef thin across grain.Mix marinade:add beef
   slices.Let stand at room temperature 20 minutes.Mix
   sauce ingredients in small bowl;set aside.Cut ends off
   hot red peppers;shake out seeds.Chop skins into small
   pieces. Heat large non-stick skillet over high
   heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot
   red peppers;stir until pepper skins turn black.Remove
   blackened skins from oil.Add beef and marinade to hot
   oil.Stir-fry beef until beef loses red color and is
   browned and has a satiny sheen.Remove from pan into
   large bowl. Add 1 tbsp. oil to skillet and add
   onion.Stir-fry 1 to 1 1/2 minutes. Onion should be
   crisp-tender.Remove from pan to bowl with beef
   mixture. Add 1 tbsp. oil to skillet;stir-fry green
   pepper until bright green color,about 1 minute.Reduce
   heat to medium.Add beef-onion mixture from bowl along
   with sauce mixture;cook until sauce is thickened,about
   3 minutes.Remove to serving bowl.Sprinkle with chopped
   onion and beer nuts.Serve immediately with rice.Makes
   4 servings.