Szechwan Crispy Beef

• 1 pound sirloin steak, rinsed and patted dry
• Vegetable oil, for frying
• 1 cup shredded carrots
• 2 scallions, white part, thinly sliced lengthwise; greens cut on the diagonal, for garnish
• 1/4 cup stir-fry sauce (recommended: Kikkoman)
• 1 tablespoon dry sherry
• 1 tablespoon Vietnamese chili-garlic sauce

1. Trim away fat from steak.
2. Slice across the grain into 1/4-inch thick slices.
3. Slice steak again across the grain for matchstick pieces of steak.
4. Set aside.
5. Add 2 tablespoons of oil to a hot wok or large skillet over high heat.
6. Add carrots and stir-fry for 2 minutes.
7. Remove carrots and set aside.
8. Add enough oil to coat the bottom of the wok or skillet.
9. Once hot, add beef strips and stir-fry for 8 to 10 minutes, or until beef is dark and crispy.
10. Be careful as beef will splatter for the first 3 to 4 minutes while it loses its moisture.
11. Remove beef from skillet and drain out all oil, except for 1 tablespoon, if desired.
12. Add scallions and stir-fry for 30 seconds.
13. Add carrots and beef back to skillet.
14. Stir-fry for another 30 seconds.
15. Add stir-fry sauce, sherry, and chili-garlic sauce.
16. Stir-fry for another 30 to 60 seconds.
17. Garnish with green scallions and serve hot.

sirloin steak, vegetable oil, carrots, scallions, stirfry sauce, sherry, garlic

Taken from www.foodnetwork.com/recipes/sandra-lee/szechwan-crispy-beef-recipe.html (may not work)