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1 lb. lean boneless round or sirloin steak
1 tbsp. vegetable oil
2 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce (light or dark)
1/2 tsp. sugar
1/4 tsp. white pepper
2 green onions (with tops)
1 lg. green pepper
1/4 c. vegetable oil
1 tsp. finely chopped gingerroot
1 tsp. finely chopped garlic
1/4 c. shredded carrot
1 to 2 tsp. chili paste
1 tbsp. dark soy sauce

1 teaspoon finely chopped dried chili peppers and 1 tablespoon soy sauce can be substituted for the chili paste.

Trim fat from beef; shred beef. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Cut green onions into 2 inch pieces. Cut green pepper into 1/8 inch strips.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1/4 cup vegetable oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes. Add green pepper, carrots and chili paste; stir-fry 1 minute. Stir in green onions and 1 tablespoon soy sauce; cook and stir 30 seconds. 2 to 3 servings.

Microwave Reheat Directions: Prepare Mandarin Beef, cover and refrigerate no longer than 24 hours. Cover tightly and microwave on microwaveproof platter or bowl on high (100%) power 4 minutes; stir. Cover and microwave until hot, about 2 minutes longer.

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