1 lb. beef top round steak
5 carrots, roll cut (1 1/2 c.)
2 tbsp. dry sherry
1 tbsp. soy sauce
1 tbsp. hot bean sauce
3/4 - 1 tsp. crushed szechuan peppercorns
1 tbsp. cooking oil
1 tsp. chili oil
2 c. fresh pea pods or 1 (6 oz.) pkg. frozen pea pods, thawed
1 (15 oz.) can straw mushrooms, drained
1/2 c. peanuts
Garlic chives or sm. green onions (optional)

Partially freeze beef. Cut on the bias into thin bite size strips. Cook carrots covered in a small amount of boiling salted water for 3 1/2 minutes. Drain.

For sauce stir together dry sherry, soy sauce, hot bean sauce and peppercorns. Set sauce aside.

Preheat a wok or large skillet over high heat. Add cooking oil and chili oil. (Add more oil as needed during cooking.) Stir-fry carrots in hot oil for 30 seconds. Add pea pods. Stir-fry for 1 minute. Add straw mushrooms and cook for 1 more minute, or until crisp tender. Remove vegetables from the wok.

Add half of the beef to the hot wok. Stir-fry for 2-3 minutes or until done and remove from wok. Repeat with remaining beef. Add sauce to center of the wok and cook about 30 seconds or until heated through. Return vegetables. Stir ingredients together to coat with sauce. Cook for 1 minute. Stir in peanuts. Garnish with garlic, chives or green onions if desired. Serve immediately. Makes 2 servings.