Fish-Flavoured Shredded Beef Szechuen Style

Course :	Beef
From:	HungryMonster.com
Serves:	4 - 6

Ingredients:

4	ounces	beef fillet steak -- pork or chicken
4	ounces	waterchestnuts -- peeled, 6 oz -- unpeeled
1	ounce	wood ear fungus -- soaked
2	slices	ginger
2	cloves	garlic
		--- seasonings -- (beef) ---
1/4	teaspoon	bicarbonate of soda -- baking soda
1	tablespoon	water
1/4	teaspoon	sugar
1	teaspoon	cornflour
1/2	tablespoon	light soya sauce -- (16 ounces)
1/2	tablespoon	oil -- (peanut, corn, canola - not light)
1/2	tablespoon	water -- add if beef sticky
		--- SAUCE ---
6	tablespoons	water
1/2	teaspoon	sugar
3/4	teaspoon	cornflour
1	teaspoon	brown vinegar
1	teaspoon	chinese wine
1	tablespoon	light soya sauce
1/2	tablespoon	shanghai chilli -- (chilli bean sauce paste)
1/2	teaspoon	pepper
1	tablespoon	sesame oil

Preparation:

1. Shred beef and mix with seasonings. Leave aside for 20 minutes. 2. Slice water chestnut, shred soaked wood ear fungus, chop ginger and garlic. Press ginger before chopping. Slice garlic across, then smash with cleaver, then chop. 3. Heat 2 tablespoons oil, fry beef until almost done, drain and remove. 4. Make sauce: measure 6 tablespoons water, add the sugar, cornflour, brown vinegar, Chinese wine, light soya sauce, Shanghai chilli, pepper and sesame oil. Mix well. Set aside. 5. Heat remaining oil in the wok, turn heat down, lightly fry garlic and ginger, add water chestnut, wood ear fungus and beef. Add a bit of water if necessary to keep sizzling. Pour sauce over, turn heat up and fry well together. 6. Dish and serve.

Nutritional Information:

546 Calories (kcal); 33g Total Fat; (54% calories from fat); 23g Protein; 40g Carbohydrate; 80mg Cholesterol; 78mg Sodium