Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb FLANK STEAK -OR CIDER VINEGAR
1/4 c OIL 6 ea WATER CHESTNUTS,COARSELY
1 ts MINCED GINGER ROOT -CHOPPED
2 ts MINCED GARLIC 1 c SHREDDED BAMBOO SHOOTS
3 ea SCALLIONS,CUT 1 IN.LONG-USE 1/2 ea GREEN BELL PEPPER,THINLY
-STEMS -SLICED
2 ea DRY RED CHILI 1/2 c WATER OR CLEAR CHICKEN
-PEPPERS,FINELY -BROTH
-GROUND-USE SEEDS 2 tb CORNSTARCH MIXED W/
1 tb PALE DRY SHERRY 1 tb WATER TO MAKE PASTE
1 tb CHINESE RED WINE VINEGAR 1 ts SESAME OIL

--------------------------MARINADE-------------------------------
1/4 ts SALT 1 tb CORNSTARCH
1/2 ts SUGAR

Thinly slice steak against grain, and cut into match stick size
strips. Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F.
Add beef mixture and stir to separate pieces. Blanch briskly until
beef just loses its redness. Remove to a bowl. Heat 2 tsp. oil in
wok. Add ginger, garlic, scallions and chili peppers. Stir-fry
about 10 seconds. Stir in sherry, vinegar. Cook until it bubbles
gently. Add water chestnuts, bamboo shoots and green bell pepper.
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. Add sesame oil, mix well and
serve.

Calories per serving: Number of Servings: 6 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MARY SMITH On 04-16-95

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