Yield: 4 Servings

Sue & Gambo

Beef & marinade:

• ½lb sliced beef, tenderloin or sirloin
• ½tsp salt
• 1tsp sesame seed oil
• 1pinch of white pepper
• 1egg white
• 2TBS corn starch
• 4TBS oil

Stir-fry:

• 1tsp minced ginger
• 1tsp minced garlic
• ¾cup onions
• ½cup carrots
• ¾cup green peppers
• 1cup celery
• 1cup mushrooms
• 4-8Szechuan peppers
• 1TBS Shaoxing wine
• 1cup water + 2 TBS water
• 1TBS oyster sauce
• ½tsp hot pepper sauce
• 1heaping tsp sugar
• 1tsp dark soy sauce

Slurry:

• 1TBS corn starch
• 1TBS water

Marinating the beef:

In a bowl, mix the beef, salt, sesame seed oil, white pepper, egg white, then mix well.

Add 2 TBS of corn starch, mix. Add 1 TBS of oil. Mix, set aside for 15-30 minutes.

Slurry:

Mix 1 TBS corn starch with 1 tsp water. Set aside

Stir fry beef:

Heat 2 TBS of oil in a wok and add the Szechuan peppers. Stir fry for 30 seconds and add the beef and stir frying until the beef is golden-brown.

Set the beef and Szechuan peppers aside to drain.

Stir fry vegetables:

In a wok add 1 TBS of oil, minced ginger, minced garlic and stir-fry for few seconds.

Next add all the vegetables and stir fry for a minute. Add Shaoxing wine and a cup of water, enough to just cover the vegetables. Cover and cook for 1 minute.

Make the sauce:

Add to the wok 1 TBS oyster sauce, ½ – 1 tsp hot pepper sauce, and a heaping tsp of sugar. Bring to boil.

Return the cooked beef and 1 tsp dark soy sauce to add color.

To thicken the sauce, slowly add slurry to your boiling stir-fry until it’s the right thickness.

Serve.