Crispy Szechuan Beef

• 1 lb sirloin julienne-1/4" x 3"
• 2 carrots Julienne
• 1 tbsp ginger minced
• 2 scallions white parts-long shreds
• 1 tbsp sweet bean or hoisin sauce
• 3 tsp chili past
• 8 tbsp oil
• 1/4 tsp salt
• 1 tbsp rice wine or sherry
• 1/2 tsp sugar
• 1/2 tsp roasted Szechuan peppercorn

1. Heat the wok for at least 30 secs. Add 1 1/2 tbsp oil. When hot add carrots. Sitr fry for 2 mins adding salt (do not brown) Remove. Add rest of oil over medium ot high hear. Add beef. Stir fry for 10 mins until beef is crispy and dark brown and chewy.(beef will sizzle when it dries.)Add the rice wind at the end. Drain oil. Add bean sauce and chili past. Stir fry for a few seconds then add ginger and scallions. Add carrots, sugar and peppercorns.

carrots julienne, ginger, scallions, sweet bean, chili past, oil, salt, rice wine, sugar, peppercorn

Taken from www.epicurious.com/recipes/member/views/crispy-szechuan-beef-50146271 (may not work)