| Szechuan Pepper Steak (Hua Jiu Ngau Yuk)
2 pounds of beef tenderloin slice 1/4"
4 tablespoons of ginger, minced
3 tablespoons of soy sauce
3 tablespoons of Hoisin sauce
2 tablespoons of Worcestershire sauce
2 tablespoons of Szechuan pepper ground
Peanut oil
1 cup of green pepper, in bite size pieces
1 cup of red pepper, in bite size pieces
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Mix the ginger, soy sauce, hoisin sauce, Worcestershire sauce and Szechuan pepper. Pour over beef. Marinate in for 3 hours at room temperature or overnight in the refrigerator. Heat wok. Add peanut oil and beef medallions, stir fry 3-4 minutes until lightly browned. Add peppers, stir fry 1 minute. Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997
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