Recipe: Spicy Szechuan Beef for Zak

SPICY SZECHUAN BEEF

MARINADE:
1 tbsp soy sauce
2 tsp cornstarch
2 tsp oil
2 tsp wine
1/4 tsp sesame oil
1/2 lb beef flank steak, thinly shredded (any good steak will do)
HOT SAUCE:
1 tbsp hot bean paste or chili sauce
2 tsp soy sauce
1/2 tsp sugar
1 tbsp vinegar
1/2 tsp sesame oil
1/4 tsp white pepper
TO STIR FRY:
3 tbsp oil
2 slices ginger, thinly shredded
2 to 3 cloves garlic, chopped
1 carrot, thinly shredded
2 to 3 wood ears, soaked and shredded (optional)
1 stalk celery, thinly shredded
3 tbsp soup stock (use bouillon cubes dissolved in hot water)
1/4 tsp cornstarch solution (mix equal parts cornstarch and water)

Combine ingredients for marinade. Pour over beef and marinate for 30 minutes.

Combine hot sauce ingredients. Mix well and set aside.

Heat oil, ginger, and garlic in wok over high heat for 10 seconds.

Add beef and stir-fry for between 1 minute and 1 and a half minutes.

Add shredded carrot, wood-ear, celery and soup stock. Stir 1 minute.

Add hot sauce, stirring for 30 seconds.

Stir in cornstarch and water mixture and cook until thickened.

Serve hot.