Szechwan Beef Stir-Fry

Ingredients

• 3/4 pound beef sirloin or top round steak boneless
• 3 tbs Dry sherry or dry white wine
• 3 tbs soy sauce
• 2 tbs water
• 2 tbs Hoisin sauce
• 2 tsp cornstarch
• 2 tsp ginger root grated
• 1 tsp sugar
• 1/2 tsp red pepper crushed
• 1/4 tsp black pepper optional
• 2 cloves garlic minced
• 1 tbs cooking oil
• 1 cup carrots (2 medium) thinly sliced
• 1 8 3/4 oz can whole baby corn drained
• 1 ea red pepper cut into 1 inch squares
• 2 cups hot cooked rice

Instructions

1. Trim fat from beef. Partially freeze. (place in the freezer about 20 minutes. If you’re starting with frozen beef, thaw until soft but still icy.) Thinly slice across grain into bite size strips. Set aside. Cut whole corn in half crosswise; set aside.
2. For sauce, stir together sherry/wine, soy sauce, water, hoisin sauce, cornstarch, ginger root, sugar, red pepper, black pepper and garlic. Set aside (I double the sauce).
3. Pour cooking oil into a wok or large skillet. (add more oil as necessary during cooking) Preheat over medium-high heat. Stir-fry carrots in hot oil for 2 minutes. Add baby corn and sweet pepper. Stir-fry 1-2 minutes more or till vegetables are crisp-tender. Remove from wok.
4. Add beef to hot wok. Stir-fry 2-3 minutes or to desired doneness. Push beef from center of the wok.
5. Stir sauce. Add to center of the wok. Cook and stir till thickened and bubbly. Stir in cooked meat and vegetables. Cook and stir until heated through. Serve with rice.
6. (from the Better Homes and Gardens Cook Book)