Title: Spicy Beef and Plum Sauce
Categories: Beef Chinese Sauce
Yield: 1 Servings

2	lb	Boneless sirloin steak
3	tb	Sesame oil
2	tb	Dry sherry
1/2	c	Tamari or Soy Sauce
2	tb	Cornstarch
2	tb	Brown sugar
1		To 2 tsp crushed red pepper
1	c	Chopped scallions
		PLUM SAUCE:
1	c	Vegetable oil
3/4	c	Plum sauce
1/2	c	Red wine vinegar
2		Cloves garlic, p ressed
1/2	c	Sugar
		Lettuce and tomato for
		Garnish

Cut the beef into 1/8" strips (this is easier if meat is partially frozen). Mix 1 Tblsp of the sesame oil with the sherry, tamari, cornstarch, brown sugar and red pepper. Pour this over the meat and refrigeratore for 30 minutes, or more.

Drain and discard marinade.

In a wok or large skillet, saute the scallions over high heat in 1 Tblsp of the sesame oil. Leave the heat high and stir-fry half the meat; add the third Tblsp of oil and stir-fry the rest of the meat. Put cooked meat and scallions in a large bowl. Blend the plum sauce ingredients and pour over the beef.* Place the mixture on a platter or in a shallow serving bowl, and garnish with lettuce and tomatoes. On the remote chance that there are leftovers, stuff them into pita pockets.

* I usually heat the sauce before pouring it on the meat.

YANKEE Magazine.

From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä

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