===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-27-94 (19:14)             Number: 433
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Round Steak Recipe 25          Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.00

      Title: Szechwan Beef With Garlic
 Categories: Chinese, Oriental, Beef, Meats
      Yield: 8 servings

      2 lb Full cut round steak, partly        3 tb Cornstarch
           Frozen                              2 tb Chili paste with garlic
     16    Dried hot red pepper pieces,        2 tb Brown sugar
           Cayenne or Japanese                 2 ts Worcestershire sauce
           MARINADE INGREDIENTS:               4 tb Dry vermouth
      2 tb Dry vermouth                        4 ts Toasted sesame seeds
      4 tb Soy sauce                           8 tb Peanut or vegetable oil
      3 tb Cornstarch                               OTHER:
      2 md Onion, sliced thinly                6 c  Cooked rice
      2 md Green pepper, slice thinly          6    Green onions, chopped
           SAUCE INGREDIENTS:                  1 c  Beer nuts
      4 tb Soy sauce                           1    Head cabbage, in 1" chunks
    1/2 c  Water                                    (optional)

  Slice beef thin across the grain.  Mix marinade, add beef slices.  Let
  stand at room temperature for 20 minutes.  Mix sauce ingredients in a small
  bowl.  Set aside.  Cut ends off hot red peppers, shake out seeds, chop
  skins into small pieces.

  Heat a large non-stick skillet or wok over high heat.  Add 2 Tbsp. oil and
  swirl to coat the pan.  Add chopped hot red peppers, stir until pepper
  skins turn black.  Remove blackened skins from oil.  Add beef and marinade
  to hot oil.  Stir fry beef until the beef loses its red color and is
  browned and has a satiny sheen.  Remove from pan into a large bowl.

  Add 1 Tbsp. oil to the skillet and add onion.  Stir-fry 1 to 1 1/2 minutes.
  The onion should be crisp tender.  Remove from pan to bowl with the beef
  mixture.  Add 1 Tbsp. oil to the skillet, stir-fry green pepper until
  bright green color, about 1 minute.  Reduce heat to medium.  Add beef-onion
  mixture from the bowl along with the sauce mixture.  Cook until the sauce
  is thickened, about 3 minutes.  Remove to a serving bowl. Sprinkle with
  chopped onion and beer nuts.  Serve immediately with rice. Note: Cabbage
  can be stir fried with the onion if desired.

-----
         Jack Wells Host of the Home Cooking and Recipes sub

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