1 pound lean boneless beef steak (such as top round, flank or sirloin)
2 tablespoons vegetable
16 dried hot red chiles
2 large carrots, cut into 3-inch
long julienne strips
1 (8 ounce) can sliced bamboo shoots, drained (thinly sliced, if desired)
Fresh cilantro leaves
2 tablespoons soy
1 tablespoon dry sherry
2 teaspoons granulated sugar
1/2 teaspoon cornstarch
Cooking Sauce: Stir together all ingredients; set aside.
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-crisp to bite
(about 3 minutes). Add bamboo shoots and stir fry for 1 more minute.
Return meat and chiles to wok; stir Cooking Sauce and add. Stir
until sauce boils and thickens.