Name: Szechaun Pepper Steak (Hua Jiu Ngau Yuk)
Ingredients: 2 lb Beef tenderloin slice 1/4" thick; 4 tb Ginger; minced; 3 tb Soy sauce; 3 tb Hoisin sauce; 2 tb Worcestershire sauce; 2 tb Szechuan pepper ground; Peanut oil; 1 c Green pepper; in bite size pieces; 1 c Red pepper; in bite size pieces

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Steak	1	Servings

INGREDIENTS

2	lb	Beef tenderloin slice 1/4" thick
4	tb	Ginger; minced
3	tb	Soy sauce
3	tb	Hoisin sauce
2	tb	Worcestershire sauce
2	tb	Szechuan pepper ground
		Peanut oil
1	c	Green pepper; in bite size pieces
1	c	Red pepper; in bite size pieces

INSTRUCTIONS

1. Mix ginger, soy sauce, hoisin sauce, worcestershire sauce and szechuan
pepper. Pour over beef.
2. Marinate in for 3 hours at room temperature or overnight in the
refrigerator.
3. Heat wok. Add peanut oil and beef medallions, stir fry 3-4 minutes until
lightly browned.
4. Add peppers, stir fry 1 minute.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 225 by RecipeLu
<recipelu@geocities.com> on Nov 08, 1997

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