Name: Szechuan Ginger Beef
Ingredients: 1 kg Flank steak; thinly sliced; 30 ml Dark soy sauce; 20 ml Light soy sauce; 30 ml Dry sherry; 5 ml Chili oil; 5 g Sugar; 10 g Cornstarch; 130 g Cornstarch; 15 g Ginger; sliced thin; 25 g Ginger; shredded; 125 g Onion; julienned; 125 g Celery; julienned; 125 g Carrot; julienned; 250 ml Beef stock; heated; 5 ml Dark soy sauce; 5 ml Light soy sauce; 20 ml Hoisin sauce; 15 ml Hot bean sauce; 3 ml Chili oil; 10 g Sugar; 16 g Cornstarch; 30 ml Vinegar

We are too apt to forget that temptation to sin will rarely present itself to us in its true colors, saying, “I am your deadly enemy, and I want to ruin you forever in hell.” Oh no! Sin comes to us like Judas, with a kiss; like Joab, with outstretched hand and flattering words. The forbidden fruit seemed good and desirable to Eve; yet it cast her out of Eden. Walking idly on his palace roof seemed harmless enough to David; yet it ended in adultery and murder. Sin rarely seems (like) sin at first beginnings. Let us then watch and pray, lest we fall into temptation.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meat	10	Servings

INGREDIENTS

1	kg	Flank steak; thinly sliced
30	ml	Dark soy sauce
20	ml	Light soy sauce
30	ml	Dry sherry
5	ml	Chili oil
5	g	Sugar
10	g	Cornstarch
130	g	Cornstarch
15	g	Ginger; sliced thin
25	g	Ginger; shredded
125	g	Onion; julienned
125	g	Celery; julienned
125	g	Carrot; julienned
250	ml	Beef stock; heated
5	ml	Dark soy sauce
5	ml	Light soy sauce
20	ml	Hoisin sauce
15	ml	Hot bean sauce
3	ml	Chili oil
10	g	Sugar
16	g	Cornstarch
30	ml	Vinegar

INSTRUCTIONS

MEAT
MARINADE
PREPARATION
SAUCE
From: howardg@ibm.net
Date: Sat, 24 Feb 96 20:59:31 +0700
Recipe By: Ian Campbell (Northern Alberta Inst. of Tech.)
1. Slice beef thinly into 1/2 centimetre strips.
2. Combine marinade (ingredients 2 - 6), add beef, toss, and let marinate
overnight.
3. Combine sauce (ingredients 14 - 22), stir and set aside.
4. Take the larger quantity of cornstarch and place in a plastic bag. Drain
marinated beef, and place in small amounts into the bag shake lightly to
coat beef.
5. Set a pan over high heat, and add oil for deepfrying.  When oil appears
hot add sliced ginger, allow ginger to reach a golden brown, remove, and
discard.
6. Add first lot of beef,  Deepfry for maximum of 2 minutes.  Remove to
paper towel lined plate, and repeat to complete beef.
7. When done reserve small amount of oil from deepfrying and use to saute
ginger, onion, celery, and carrot.
8. Add sauce mixture, stir until sauce starts to boil and thicken.  Add
beef, toss evenly to coat with sauce and remove from heat. NOTES
: Ingredients 1: Meat, 2-7: Marinade, 8-13: Preparation, 14-22: Sauce.
MC-RECIPE@MASTERCOOK.COM
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MARINATE OVERNIGHT
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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