Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Tbsp  VEGETABLE OIL
  6                     SCALLIONS -- SLICED THINLY ON
                        THE DIAGONAL
  1                Lb.  RUMP OR FILLET STEAK CUT INTO THIN STRIPS
                        ACROSS THE GRAIN
  4               Tbsp  BEEF STOCK OR WATER
  2               Tbsp  SHERRY VINEGAR
  2               Tbsp  JAMAICA BEST SCOTCH BONNET SAUCE
  1               Tbsp  JAMAICA BEST CAYENNE PEPPER SAUCE

Preparation:

MARTNATE BEEF WTTH SCOTCH BONNET SAUCE. HEAT THE WOK OR SKILLET UNTIL HOT. ADD OIL AND HEAT. ADD THE SCALLIONS AND STIR FRY. ADD THE BEEF STRIPS, INCREASE THE HEAT TO HIGH, AND STIR FRY FOR ABOUT 3 MINS. THEN ADD STOCK OR WATER SHERRY VINEAR BRING TO A SIZZLE. SERVE IMMEDIATELY ON A HOT STONEWARE PLATTER.

Nutritional Information:

274 Calories (kcal); 27g Total Fat; (86% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 15mg Sodium