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Ingredients
- 1 pound beef top round steak
- 5 carrots, roll cut (1 1/2 c.)
- 2 tbsp. dry sherry
- 1 tbsp. soy sauce
- 1 tbsp. warm bean sauce
- 3/4 - 1 teaspoon crushed szechuan peppercorns
- 1 tbsp. veg. oil
- 1 teaspoon chili oil
- 2 c. fresh pea pods or possibly 1 (6 ounce.) pkg. frzn pea pods, thawed
- 1 (15 ounce.) can straw mushrooms, liquid removed
- 1/2 c. peanuts
- Garlic chives or possibly sm. green onions (optional)
Directions
- Partially freeze beef. Cut on the bias into thin bite size strips. Cook carrots covered in a small amount of boiling salted water for 3 1/2 min. Drain.
- For sauce stir together dry sherry, soy sauce, warm bean sauce and peppercorns. Set sauce aside.
- Preheat a wok or possibly large skillet over high heat. Add in veg. oil and chili oil. (Add in more oil as needed during cooking.) Stir-fry carrots in warm oil for 30 seconds. Add in pea pods. Stir-fry for 1 minute. Add in straw mushrooms and cook for 1 more minute, or possibly till crisp tender. Remove vegetables from the wok.
- Add in half of the beef to the warm wok. Stir-fry for 2-3 min or possibly till done and remove from wok. Repeat with remaining beef. Add in sauce to center of the wok and cook about 30 seconds or possibly till heated through. Return vegetables. Stir ingredients together to coat with sauce. Cook for 1 minute. Stir in peanuts. Garnish with garlic, chives or possibly green onions if you like. Serve immediately. Makes 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 137 | 49% |
| Total Fat 15.34g | 19% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 507mg | 21% |
| Potassium 600mg | 17% |
| Total Carbs 12.67g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.2g | 3% |
| Protein 23.92g | 38% |
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