Recipe: Szechwan Minced Beef

This recipe, from Martin Yan's "The Yan Can Cook Book," calls for minced, rather than sliced, beef, but it may be similar enough for your husband, especially if you omit the vegetables:

8 ounces (225 g) sirloin beef, minced
2 tbl. (37 ml) oil
3 slices ginger, finely chopped
2 cloves garlic, finely chopped
1-2 dried chili peppers, crushed (use only one if you prefer food less spicy)
4-6 water chestnuts, finely chopped
1 small carrot, finely chopped
bell pepper, finely chopped
tsp. (2 ml) cornstarch, dissolved in tsp. water
3 tbl. (45 ml) chopped peanuts

BEEF MARINADE
2 tsp. (10 ml) wine
1 tbl. (15 ml) soy sauce
2 tsp. (10 ml) cornstarch
tsp. (2 ml) ginger juice

COOKING SAUCE
1 tbl. (15 ml) soy sauce
2 tsp. (10 ml) vinegar
2 tsp. (10 ml) wine
2 tsp. (10 ml) sesame oil
tsp. (2 ml) sugar

1. Marinate minced beef for 30 minutes.
2. Heat 1 tbl. oil in wok over high heat, add ginger, garlic, and chili pepper, and fry for 10-15 seconds. Add beef and fry for 1 minute. Add remaining 1 tbl. oil, water chestnuts, carrot and bell pepper; stir for 1 minute. Then pour in the cooking sauce and reduce heat to medium-low. Cook for one minute. Thicken with cornstarch solution, toss in the peanuts, and serve immediately.