Recipe for Szechwan Spiced Beef Shred 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 lb Flank steak
1/4 cup Oil
1 tsp Minced ginger root
2 tsp Minced garlic
3 x Scallions, cut 1 inch long (use stems)
2 x Dry red chili peppers finely ground (use seeds)
1 tbl Pale dry sherry
1 tbl Chinese red wine vinegar or cider vinegar
1 tsp MSG (optional)
6 x Water chestnuts coarsely chopped
1 cup Shredded bamboo shoots
1/2 x Green bell pepper thinly sliced
1/2 cup Water OR- clear chicken broth
2 tbl Cornstarch, mixed with
1 tbl Water, (to make paste)
1 tsp Sesame oil
----------------- MARINADE ----------------
1/4 tsp Salt
1/2 tsp Sugar
Instructions:
Instructions: 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

Comments:
CANNERY ROW;MONTEREY

Comments: WINE:ROBERT MONDAV NAPA GAMAY

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