SZECHWAN BEEF

1 pound beef top round steak
6 dried mushrooms
3 medium carrots, roll cut, 2 cups
1/4 cup hot bean sauce
3 tablespoons sherry -- or rice wine
2 tablespoons soy sauce
3/4 teaspoon whole black peppercorns -- crushed
1 tablespoon peanut oil
1/2 teaspoon chili oil
1 clove garlic, minced
3 stalks celery, thinly bias sliced, 1 1/2 cups
3 cups hot cooked Chinese egg noodles (for serving)

Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-sized strips.

In a small mixing bowl soak the mushrooms for 30 minutes in enough warm water to cover. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding the stems. Set aside.

Meanwhile, in a medium saucepan cook carrots, covered, in a small amount of boiling water for 3 1/2 minutes. Drain and set aside.

For sauce, in a small bowl stir together the bean sauce, sherry, soy sauce, and crushed pepper. Set aside.

Pour the peanut oil and chili oil into a wok. Add more oil as necessary during cooking. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.

Add celery, stir-fry for 2 minutes.

Add the mushrooms and carrots, stir-fry for 1-2 minutes more or till vegetables are crisp-tender. Remove the vegetables from the wok.

Add half of the beef to the hot wok. Stir-fry for 2-3 minutes or to desired doneness. Remove beef from wok. Repeat with the remaining beef. Return all beef to the wok.

Stir sauce. Add the sauce to the wok. Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through.

Serve immediately over hot cooked Chinese egg noodles.

Makes 4 servings
Source: Wok Cuisine, Oriental to American by Better Homes and Gardens