SZECHWAN TOMATO AND BEEF STIR-FRY

1/2 lb tender beef steak
5 tbsp. soy sauce, divided use
2 tbsp. cornstarch, divided use
1 tbsp. dry sherry
2 cloves garlic, minced
1/2 tsp crushed red chili pepper
3/4 cup water
3 tbsp. vegetable oil, divided use
12 quartered mushrooms
1 large onion cut in chunks
1 cup thinly sliced carrots
2 tomatoes, cut in chunks
Chopped fresh parsley

Slice beef into thin strips. In bowl, combine 1 tbsp. soy sauce and 1 tbsp cornstarch with sherry and garlic. Stir in beef. Let stand 15 minutes.

Combine remaining 4 tbsp. soy sauce, remaining 1 tbsp. cornstarch, and red chili pepper. Stir in water.

Heat 1 tbsp. of oil in wok over high heat. Add beef mixture and stir fry 1 minute. Remove from pan; set aside.

Heat remaining 2 tbsp. oil in same pan. Add mushrooms, onions, and carrots. Stir fry 3 minutes longer.

Add beef and soy mixture to wok. Cook and stir until mixture boils and thickens.

Add tomato and continue cooking until tomato is hot. Sprinkle with parsley and serve.

Servings: 4
Adapted from unknown source