MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, Chinese
       Yield: 4 servings
       1 lb Beef steak
       1 T  Light soy sauce
       2 ts Rice wine
       1 ts Sesame oil
     1/2 ts Salt
       3 T  Cornstarch
       1 T  Flour
       2 c  Oil
   1 1/2 T  Oil
       5    Dried chiles; halved
       3 T  Garlic; finely sliced
       1 ts Salt
       3 T  Sugar
     1/2 c  ;Water
       1 ts Cornstarch; mixed with
       1 ts ;Water
   PLACE THE MEAT in the freezer for about 20 minutes, or until it is
   firm to the touch. Cut it into slices against the grain, then finely
   shred the slices. Combine the meat with the marinade and mix very
   well. Soak the dried chiles in warm water. When they are soft and
   pliable, cut them in half. Heat a wok or large skillet until it is
   hot. Add the 2 cups of oil and when it is very hot and almost
   smoking, deep-fry the beef in 2 batches. Remove with a slotted spoon
   and drain the meat in a colander. Heat a small saucepan and when it
   is hot, add the 1 1/2 tablespoons oil, garlic and chilies and
   stir-fry for 20 seconds. Then add the rest of the sauce ingredients
   and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until
   it is very hot. Deep-fry the beef again until it is very crisp, about
   1 minute. Remove the beef with a slotted spoon, drain on paper towels
   and place on a warm platter. Gently toss the beef with the sauce and
   serve immediately. Serves 4 as part of a Chinese meal, or 2 as a
   single dish.
                             KEN HOM
                             PRODIGY GUEST CHEFS COOKBOOK
                             per Karen Mintzias