INGREDIENTS

INSTRUCTIONS

1.  Prepare the sauce.  Mix cornstarch to thin paste with water, then stir
in shoyu and sugar.  Set aside.
2.  Heat wok until hot.  Add peppercorns and dry-fry over gentle heat for
1-2 mins.  Remove and crush in mortar and pestle.  Set aside.
3.  Add half of oil to wok and heat over moderate heat until hot.  Add beef
and peppercorns, increase heat to high and stir-fty for 3-4 mins until beef
is browned.  Remove wok from heat and tip beef and juices into bowl. Set
aside.
4.  Return wok to moderate heat.  Add remaining oil and heat until hot. Add
pepper, chiles, ginger and garlic and stir-fry for 2-3 mins until softened,
taking care not to let ingredients brown.
5.  Return beef and its juices to wok and stir to mix with vegetables. Stir
sauce to mix, then pour over been and vegetables.  Increase heat tio high
and toss until beef is hot and all ingredients ar combined.  Serve
immediatly.
My notes:  Delicious!  G made this, replacing szechuan peppercorns with
mixed peppercorns.  Try adding more vegetables (and increase sauce) to make
meat go further.  Serve over rice.
Contributor:  Wok & Stir Fry - Jeni Wright
Posted to MM-Recipes Digest  by Cathleen <catht@interlog.com> on Apr 08,
1998

A Message from our Provider:

“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”