1 pound lean boneless beef steak (such as top round, flank or sirloin)
2 tablespoons vegetable oil
16 dried hot red chiles
2 large carrots, cut into 3-inch long julienne strips
1 (8 ounce) can sliced bamboo shoots,
drained (and thinly sliced, if desired)
Fresh cilantro leaves (optional)
Prepare Cooking Sauce and set aside.
Cut beef with the grain into 1 1/2-inch wide strips; then cut each strip across
the grain into 1/8-inch thick slanting slices. Set aside. Place a wok over high
heat; when wok is hot, add oil. When oil is hot, add chiles and cook, stirring,
until chiles just begin to char. Remove chiles from wok; set aside.
Add beef to wok and stir fry until browned (1 1/2 to 2 minutes); remove from wok
and set aside. Add carrots to wok and stir fry until tender-crisp to bite (about
3 minutes). Add bamboo shoots and stir fry for 1 more minute.
Return meat and chiles to wok; stir Cooking Sauce and add. Stir until sauce
boils and thickens. Garnish with cilantro, if desired.
Makes 4 servings.
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons granulated sugar
1/2 teaspoon cornstarch
Stir together all ingredients.