|Flank steak/Boneless chuck steak||1 Pound, cut across the grain into thin slices|
|Soy sauce||3 Tablespoon|
|Scotch/Dry sherry||3 Tablespoon|
|Grated fresh ginger||1 Teaspoon|
|Sesame oil||1 Tablespoon|
|Hot bean sauce/Red chili and garlic paste||1 Teaspoon|
|Barbecue sauce||1 Tablespoon, bottled|
|Peanut oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Carrot||1 , cut julienne|
|Green onions||2 Bunch (200 gm), cut lengthwise once, then into 1-inch pieces|
|Freshly ground black pepper||1⁄2 Teaspoon (Or To Taste)|
Mix all of the ingredients for the marinade together.
Add the meat and allow it to marinate for 1 hour.
Heat a wok or large frying pan.
Add the oil and the garlic.
Toss for a few seconds and add the carrots.
Stir-fry until they are tender.
Remove from the wok and add the beef, drained of the marinade.
Toss for a few moments over very high heat.
When the meat is tender, add the green onions.
Toss for a moment and add the carrots and pepper.
Choose a few other dishes from the Chinese section, such as Glass Noodles with Pork and Shrimp.