Szechwan Beef With Garlic

---------- Recipe via Meal-Master (tm) v8.02

Title: SZECHWAN BEEF WITH GARLIC
Categories: Chinese, Beef
Yield: 4 servings

1 lb Full cut round steak,
Partially frozen
8 Dried hot red pepper pieces,
Cayenne or Japanese

-------------------------MARINADE-------------------------
1 tb Dry vermouth
2 tb Soy sauce
1 1/2 tb Cornstarch
1 md Onion, sliced thinly
1 md Green pepper, sliced thinly

---------------------------SAUCE---------------------------
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

--------------------------GARNISH--------------------------
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.

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