1 lb. lean boneless beef steak
2 tbsp. salad oil
16 dried hot red chiles
2 lg. carrots, cut into about 3-inch long strips
1 (8 oz.) can sliced bamboo shoots, drained
Fresh cilantro (coriander) leaves, (optional)

Prepare cooking sauce and set aside. Place wok over high heat. When wok is hot add oil. When oil is hot add chiles and cook, stirring until chiles just begin to char. Remove and set aside. Cut beef and add to wok and stir-fry until browned (1 1/2 to 2 minutes); remove from wok and set aside. Add carrots and stir-fry until tender-crisp to bite (about 3 minutes). Add bamboo shoots and stir-fry for 1 more minute. Return meat and chiles to wok; stir cooking sauce and add. Stir until boils and thickens. Garnish with cilantro if desired.

Cooking Sauce: Stir together 2 tablespoons soy sauce, 1 tablespoon dry sherry, 2 tablespoons sugar and 1/2 teaspoon cornstarch. Makes 4 servings.

Calories per serving 349, 31 grams protein, 26 grams carbohydrate, 17 grams total fat, 65 milligrams cholesterol, 602 grams sodium.