Szechwan Shredded Beef and Carrots

12 ozs. sirloin or round steak

2 Tbsps. dry sherry

2 Tbsps. soy sauce

1 Tbsps. hoi sin sauce

1 Tbsp. hot bean sauce or hot bean paste

2 tsp. sugar

2 tsps. sugar

2 tsps. grated fresh ginger

1 tsp. toasted sesame oil

1 clove garlic, minced

½ tsp. crushed red pepper

¼ tsp. white pepper

1 Tbsp. cooking oil

3 medium carrots cut into julienne strips (1 ½ cups)

2 cups hot cooked rice

2 green onions, thinly bias-sliced (1/4 cup)

ü Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-sized strips. Cut strips in half lengthwise. Set aside.

ü For sauce, in a small bowl stir together sherry, soy sauce, hoi sin sauce, bean sauce or paste, sugar, ginger, sesame oil, garlic, crushed red pepper, and white pepper. Set aside.

ü Pour cooking oil into a hot wok. Stir-fry carrots in hot oil for 3 to 4 minutes or until crisp-tender. Remove carrots from the wok.

ü Add beef to the hot wok. Stir-fry for 2 to 3 minutes or until slightly pink in centre. Push beef from the centre of wok.

ü Stir sauce. Add sauce to the centre of the wok. Cook and stir until bubbly. Return cooked carrots to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle rice with green onions. Makes 4 servings.