*  Exported from  MasterCook  *

                           Szechuan Pepper Beef

Recipe By     : Wok & Stir Fry by Jeni Wright
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Szechuan peppercorns
   3      tb            Vegetable oil
   1      lb            Rump or fillet steak --
                        - thin strips across grain
   1      lg            Sweet pepper -- strips
   2                    Red chiles -- finely chopped
   1                    Fresh ginger piece (1") --
                        - cut into  matchsticks
   2      cl            Garlic -- crushed
   2      ts            Corn starch
     1/4  c             Water
   3      tb            Shoyu
   2      ts            Brown sugar

Prepare the sauce. Mix corn starch to thin paste with water, then
stir in shoyu and sugar. Set aside.

Heat wok until hot. Add peppercorns and dry-fry over gentle heat for
1 to 2 minutes. Remove and crush in mortar and pestle. Set aside.

Add half of oil to wok and heat over moderate heat until hot. Add
beef and peppercorns, increase heat to high and stir-fry for 3 to
4 minutes until beef is browned. Remove wok from heat and tip beef
and juices into bowl. Set aside.

Return wok to moderate heat. Add remaining oil and heat until hot.
Add pepper, chiles, ginger, and garlic and stir-fry for 2 to
3 minutes until softened, taking care not to let ingredients brown.

Return beef and its juices to wok and stir to mix with vegetables.
Stir sauce to mix, then pour over been and vegetables. Increase heat
to high and toss until beef is hot and all ingredients ar combined.
Serve immediatly.


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