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Recipe Name: Szechuan Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
Pam Coombes RNCM95A
2 Tablespoon(s) Vegetable oil
1 Or 2 green peppers, cut
into 1/8 inch strips
1 Or 2 carrots, finely shreded
into 1/8 in matchsticks
1 Scallion, quartrd lenthwise
then in 3 inch long
strips
1 Pound(s) Beef, round or chuck cut
Into fine slivers or strips
1/8 inch by 2 inches long.
works best if meat is
Frozen first), Frozen first
2 Tablespoon(s) Dry Sherry
2 Tablespoon(s) Hoisin sauce
1 Tablespoon(s) Black bean sauce
1 Tablespoon(s) Vinegar
1 Teaspoon(s) Sugar
1/4 To 1/2 ts chili paste
Directions:
Heat oil in the wok and stir-fry the green peppers, carrots,
andscallion for 1 to 2 mins; Push aside. Stir-fry the slivers
ofbeef for 1 to 2 mins; and recombine the vegetables. Add the
remainingingredients. Stir and heat throughly. Serve at once
with rice.Serves:4Posted to MC-Recipe Digest V1 #218Date: Sun, 15 Sep
1996 20:01:25 +0000From: Cheryl Gimenez <clgimenez@earthlink.net>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 575
Calories From Fat: 414
Total Fat: 46g
Cholesterol: 117mg
Sodium: 202.5mg
Potassium: 333.9mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 4.1g
Protein: 29.5g


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