---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SZECHWAN SPICED BEEF SHRED B1
  Categories: Chinese, Meats, Main dish
       Yield: 6 servings
  
       1 lb Flank steak
     1/4 c  Oil
       1 ts Minced ginger root
       2 ts Minced garlic
       3    Scallions; cut 1 inch 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 with
       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 350 F. 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
   Source: CHINA ROW Comments: CANNERY ROW;MONTEREY
   Comments: WINE:ROBERT MONDAV NAPA GAMAY
  
 -----