Recipes from China :: Chinese Main Dish Meats
Cooking Sauce
1 lb. lean boneless beefsteak
(such as top round, flank or sirloin)
2 Tbsp. canola (or other vegetable) oil
16 dried hot red chiles
2 large carrots, cut into 3-in. long julienne strips
1 (8 ounce) can sliced bamboo shoots,
drained (and thinly sliced, if desired)
Fresh cilantro leaves (optional)
Prepare Cooking Sauce and set aside.
Cut beef with the grain into 1 1/2-in. wide strips; then cut each strip across the grain into 1/8-in. thick slanting slices. Set aside. Place a wok over high heat; when wok is hot, add oil. When oil is hot, add chiles and cook, stirring, until chiles just begin to char. Remove chiles from wok; set aside.
Add beef to wok and stir fry until browned (1 1/2 to 2 mins.); remove from wok and set aside. Add carrots to wok and stir fry until tender-crisp to bite (about 3 mins.). Add bamboo shoots and stir fry for 1 more minute.
Return meat and chiles to wok; stir Cooking Sauce and add. Stir until sauce boils and thickens. Garnish with cilantro, if desired.
Makes 4 servings.
Cooking Sauce
2 Tbsp. soy sauce
1 Tbsp. dry sherry
2 tsp. sugar
1/2 tsp. cornstarch
Stir together all ingredients.
