Title: Szechwan Beef [Not Particularly Szechwan, But Pretty Good
Categories: Chinese Szechwan Beef
Yield: 1 Servings

1/2	lb	Lean beef
1/2	c	Water
2	tb	Soy sauce
2	tb	Cornstarch
1 1/2	ts	Sugar
1	ds	Pepper
1	lb	Chinese cabbage
2	c	Salad oil
1	ts	Hot pepper powder
1	tb	Minced garlic
1	tb	Vinegar
		Few drops sesame oil
1/4	c	Slivered green onions

Thinly slice beef. Combine water, 1 tablespoon of the soy sauce, cornstarch, 1/2 teaspoon of the sugar, and the pepper; add beef and marinate for at least 20 minutes or in refrigerator overnight. Cut cabbage in 1-inch pieces; blanch. Drain and place on serving platter. In a wok or skillet, heat the salad oil. Add 1 tablespoon of the hot oil to the chili pepper powder; return to wok. Deep-fry beef for 1 minute; drain oil. Add garlic, the remaining 1 tablespoon soy sauce, the remaining 1 teaspoon sugar, the vinegar, and sesame oil to beef. Add green onions and stir-fry a few more seconds; place on cabbage. Makes 4 servings.

The Electric Kitchen; Hawaiian Electric Company, Inc. http://www.hei.com/heco/ekitchen/ From: Michael Loo Date: 18 Dec 96 National Cooking Echo Ä

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