Szechwan Beef             

Ingredients
1/2 lb lean beef
1/2 cup water
2 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 teaspoons sugar
Dash of pepper
1 lb Chinese cabbage
2 cups salad oil
1 teaspoon chili pepper powder
1 tablespoon minced garlic
1 tablespoon vinegar
Few drops sesame oil
1/4 cup slivered green onions


Instructions
Thinly slice beef. Combine water, 1 tablespoon of the soy sauce, cornstarch, 1/2 teaspoon of the sugar, and the pepper; add beef and marinate for at least 20 minutes or in refrigerator overnight. Cut cabbage in 1-inch pieces; blanch. Drain and place on serving platter. In a wok or skillet, heat the salad oil. Add 1 tablespoon of the hot oil to the chili pepper powder; return to wok. Deep-fry beef for 1 minute; drain oil. Add garlic, the remaining 1 tablespoon soy sauce, the remaining 1 teaspoon sugar, the vinegar, and sesame oil to beef. Add green onions and stir-fry a few more seconds; place on cabbage. Makes 4 servings.