2/3 pound beef flank steak
Marinade
1 teaspoon dry sherry
1/2 teaspoon ginger, minced
1/3 teaspoon sugar
2 tablespoons oyster sauce
1 teaspoon cornstarch
1/2 teaspoon baking soda
Seasoning sauce
1/4 cup chicken stock
1/4 cup water
1 teaspoon cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon salt
2 dried hot red peppers, chopped
1 carrot
2 cups boiling water
1 cup snow peas, or sliced beans
1 cup vegetable oil
1 cup fresh mushrooms, sliced
Use a cleaver to slice beef across the grain and at an angle into thin strips; cut strips 2 inches long; combine marinade in a medium bowl; add beef strips mix well and let stand for 30 minutes. Mix seasoning sauce in a small bowl; mix well; set aside.
Add salt and carrot to water in a small saucepan; boil 15 minutes; add snow peas or green beans; cook 1 minute; remove from heat and cool vegetables in cold water; drain well; slice carrot into thin slices.
Heat oil in wok over medium heat for 1 minute; add marinated beef, stir-frying until lightly browned; remove with slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1/4 cup; heat over high heat for 30 seconds; add red peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seasoning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce thickens slightly. Serve hot.