Szechwan Dry-fried Beef

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Main dish	4	Servings

INGREDIENTS

3/4	lb	Boneless lean beef
1	T	Hot bean sauce
1	T	Dry sherry
1/2	t	Sugar
2		Small, dry hot chile peppe
		crumbled & seeded
1/2	c	Salad oil
1		Stalk celery, cut in
		matchstick pieces
1		Medium-size carrot, cut in
		matchstick pieces
2	t	Minced garlic
1	t	Minced fresh ginger
2		Whole green onions, cut in
		1 1/2" lengths
1	t	Sesame oil
1/2	t	Szechwan peppercorns

INSTRUCTIONS

To prepare peppercorns, place in an ungreased frying pan and cook,
shaking pan frequently, over medium heat until aromatic; cool, then
crush with a mortar and pestle or rolling pin. Set aside. Cut meat in
slices 1/8 inch thick, then cut into shreds 1/8 inch wide and 2  inches
long. In a bowl, combine the hot bean sauce, sherry, sugar and  chile
peppers; set aside. Pour salad oil in a wok or small deep pan  and heat
over medium-high heat to 360 degrees on a deep-frying  thermometer. Add
1/2 the meat and stir to separate shreds. Cook until  meat is dark
brown, slightly shriveled, and chewy (about 2 1/2 to 3  minutes).
Remove with a slotted spoon and drain on paper towels.  Reheat oil to
360 degrees and repeat with remainder of the meat. Pour  off all but 3
T oil.  Increase heat to high. When oil is hot, add  celery and carrot
and stir-fry for 2 minutes. Add garlic and ginger  and stir-fry for 30
seconds. Add onion and stir-fry for 30 seconds.  Return meat to pan,
add hot bean sauce mixture, and cook, stirring  until most of the
liquid has evaporated. Stir in sesame oil and  crushed peppercorns
before serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 504 Calories From Fat: 416 Total Fat: 46.2g Cholesterol: 64.1mg Sodium: 298.8mg Potassium: 328.8mg Carbohydrates: 5.4g Fiber: 1.4g Sugar: 1.1g Protein: 15.9g