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Szechwan Spiced Beef Shreds






  1. Thinly slice steak against grain, and cut into matchstick-size strips. Marinate for 2 to 4 hours.
  2. Heat 4 teaspoons oil in wok to 350 degrees F. Add beef mixture and stir to separate pieces. Blanch briskly until beef just loses its redness. Remove to a bowl.
  3. Heat 2 teaspoons oil in wok. Add ginger, garlic, scallions and chile peppers. Stir-fry about 10 seconds. Stir in sherry and vinegar. Cook until it bubbles gently.
  4. Add water chestnuts, bamboo shoots and green bell pepper.
  5. Return beef mixture to wok and blend all together. Pour in water or chicken broth. When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens.
  6. Add sesame oil, mix well and serve.

Yield: 6 servings

Per Serving: 287 Cal (56% from Fat, 30% from Protein, 14% from Carb); 22 g Protein; 18 g Tot Fat; 10 g Carb; 1 g Fiber; 18 mg Calcium; 2 mg Iron; 166 mg Sodium; 51 mg Cholesterol


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