SZECHWAN BEEF

Cooking Sauce:

Stir together 2 tablespoons soy sauce, 1 tablespoons dry sherry, 2 teaspoons sugar and 1/2 teaspoon cornstarch.

Ingredients:

1 pound lean boneless beef steak (such as top round, flank, or sirloin)
2 tablespoons salad oil
16 dried hot red chiles
2 large carrots, cut into about 3-inch-long julienne strips
1 can (about 8 oz) sliced bamboo shoots, drained (and tinly sliced, if desired)
Fresh cilantro (coriander) leaves (optional)

Prepare Cooking Sauce and set aside.

Cut beef with the grain into 1 1/2-inch-wide strips; then cut each strip across the grain into 1/8-inch-thick slanting slices. Set aside

Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chiles and cook, stirring, until chiles just begin to char. Remove chiles from wok; set aside.

Add beef to wok and stir-fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. Add carrots to wok and stir-fry until tender-drisp to bite (about 3 minutes). Add bamboo shoots and stir-fry afor 1 more minute.

Return meat and chiles to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens. Garnish with cilantro, if desirerd. Makes 4 servings.