Title: Szechuan Beef
Categories: Chinese
Yield: 1 Servings

2	tb	Soy sauce, divided.
3	ts	Cornstarch diveded
3/4	lb	Flank steak, sliced thinly
2	tb	Dry sherry
1	ts	Sesame oil (dark)
2	ts	Vegetable oil
1	ts	Minced garlic
	l	Lge. onion sliced
		Vertically
		Dried whole red chili
		Peppers to taste
1	tb	Water
2	c	Cooked rice

Combine 1 tbsp soy sauce and 1 tsp cornstarch . Add beef; stir to coat. Let stand 30 min. Combine remaining soy sauce, sherry, sesame oil and set aside. Heat wok or large frying pan over high heat. Add vegetable, swirling to coat sides. Add garlic, onion and chili pepers; cook and stir until onnions are tender. Add beef; stir fry 2 minutes (longer if chicken); Add sauce and mix well. Mix remaining 2 tsps cornstarch with water and onion mixture; Cook and stir until sauce boils and thickens. Serve over rice. Serves 4

From Low Fat.No Fat cooking (A great magazine. I highly recommend it. The recipes are super).

Lorri From: Kaleidoscope@transprt.com (Lorri Barman)

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