Szechuan Spicy Beef

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1 ts Paste, bean
1/4 c Scallions; minced
2 tb Oil, sesame
1 stalk Celery; sliced
1/4 Carrot; chopped
1 ts Oil, pepper, hot
2 tb Sherry
2 oz Bamboo shoots; chopped
1 ts Ginger; minced
1 ts Sugar
1 ts Garlic; minced
1 ts Sauce, soy, dark
1 1/2 lb Steak, flank; sliced
1/4 c Oil, peanut
4 ts Cornstarch
1 ts Peppercorns, Szechuan; (or more) crushed
1 Egg white
2 ts Sauce, soy, light
2 tb Wine, rice
2 tb Water
1 ts Vinegar

Original recipe makes 4



Trim the steak and work with half the soy, wine, cornstarch and sesame oil, as well as the water and egg white. Let stand an hour or more. Heat peanut oil in a wok and add the marinated meat. Sear and brown, adding the marinade if any remains on the plate. Add garlic, ginger, peppercorns, bean paste, and half the remaining soy and wine. Add all the vegetables and stir fry. In a bowl put the vinegar, sugar, stock and remaining soy, wine, sesame oil and cornstarch. Mix thoroughly and add to the wok. Toss and cook for 30 seconds. Remove to serving dish, drizzle with hot pepper oil and garnish with minced scallions. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans

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