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 ts 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 ts
oil in wok. Add ginger, garlic, scallions and chili
peppers. Stir-fry about 10 seconds. Stir in
sherry, vinegar and -if desired- MSG. Cook until 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
