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Spicy Beef With Snow Peas

beef - other, stirfry - beef

1 tablespoon cornstarch
2 tablespoons dry sherry
3/4 pound flank or round steak; cut in thin strips
1/2 pound snow peas
3 carrots
2 stalks celery
3 tablespoons (approx) vegetable or peanut oil
1 teaspoon minced fresh gingerroot
1 teaspoon minced garlic
-----Seasoning Sauce----
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 tablespoon water
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons chili paste; optional

In mixing bowl, combine cornstarch and sherry; mix well. Add beef strips; stir to coat and let stand for 30 minutes at room temperature or longer in refrigerator. Trim and string snow peas; set aside. Cut carrots and celery into julienne strips (match-stick size); set aside. Seasoning Sauce: In small bowl combine soy sauce, sherry, hoisin sauce, water, sugar and chili paste (if using); mix well. Set aside. In wok over high heat, heat oil. Add beef and stir-fry for 2 minutes or until browned. Remove meat. Add ginger and garlic to wok and stir-fry for 10 seconds (add more oil if necessary). Add snow peas, carrots and celery and stir-fry for 2 minutes. Add seasoning sauce and bring to boil. Return beef to pan; stir to mix. Serve immediately.

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 4 main-course s

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