3/4 lb. partially frozen flank steak
2 tsp. light soy sauce
1 tbsp. water chestnut power
1 tbsp. sherry
1/2 egg white, slightly beaten
3 tbsp. peanut, safflower or corn oil
1 clove garlic, finely minced
2 tsp. fresh ginger root, minced
1/2 c. carrots
1 c. snow peas, ends trimmed
1/2 c. fresh sweet red pepper
1 whole fresh hot pepper
4 scallions (white part only)

Shredded

SEASONING SAUCE:

1 tbsp. Hoisen sauce
1 tbsp. bean sauce
2 tsp. plum sauce
1 tbsp. sherry
1 tbsp. Chinese red vinegar
1 or 2 tsp. hot sauce
1 tbsp. dark soy sauce
1 tsp. water chestnut powder

Marinate beef in a mixture of the soy sauce, water chestnut powder, sherry and the egg white. Cover and refrigerate for at least 30 minutes or up to 12 hours.

Mix all seasoning sauce ingredients together in a bowl. Arrange remaining ingredients on a tray in preparation for stir-frying. Place wok over medium heat for 30 seconds. Add 1 tablespoon of oil and heat for 20 seconds or until oil is hot, but not smoking. Add garlic and ginger. Stir-fry one minute.

Turn heat to high. Add sweet and hot peppers, snow peas and scallions. Stir-fry one minute. Transfer contents of wok to dish. Add remaining oil to wok and turn heat to high. Stir marinated beef and place in wok, stir-frying until meat loses redness, about 2 minutes.

Restir seasoning sauce and add to beef together with the vegetables. Stir-fry rapidly one more minute or until everything is thoroughly mixed. Transfer to heated serving dish. Serve at once. Serves 2 to 3 persons.