-
1
Partially freeze beef.
-
2
Cut on the bias into thin bite size strips.
-
3
Cook carrots covered in a small amount of boiling salted water for 3 1/2 min.
-
4
Drain.
-
5
For sauce stir together dry sherry, soy sauce, warm bean sauce and peppercorns.
-
6
Set sauce aside.
-
7
Preheat a wok or possibly large skillet over high heat.
-
8
Add in veg.
-
9
oil and chili oil.
-
10
(Add in more oil as needed during cooking.)
-
11
Stir-fry carrots in warm oil for 30 seconds.
-
12
Add in pea pods.
-
13
Stir-fry for 1 minute.
-
14
Add in straw mushrooms and cook for 1 more minute, or possibly till crisp tender.
-
15
Remove vegetables from the wok.
-
16
Add in half of the beef to the warm wok.
-
17
Stir-fry for 2-3 min or possibly till done and remove from wok.
-
18
Repeat with remaining beef.
-
19
Add in sauce to center of the wok and cook about 30 seconds or possibly till heated through.
-
20
Return vegetables.
-
21
Stir ingredients together to coat with sauce.
-
22
Cook for 1 minute.
-
23
Stir in peanuts.
-
24
Garnish with garlic, chives or possibly green onions if you like.
-
25
Serve immediately.
-
26
Makes 2 servings.
