Categories: Beef 
      Yield: 4 servings 
  
    1/2 lb Round steak; *                    1/4 c  Dry sherry 
      5 ea Nami black mushrooms                     -----------sauce------------ 
      2 ea Carrots; medium                     1 c  Chicken stock 
      2 c  Cauliflower                         1 ts Lan chi black bean paste wit 
      3 ea Green onions, minced                2 x  Dashes of chinkiang black vi 
    1/2 ts Ginger; fresh, minced               3 x  Drops sesame oil 
      2 ea Cloves garlic, minced               1 ea Cornstarch paste; ** 
    1/2 ts Szechuan peppercorns, crushe             -------------s-------------- 
      3 tb Peanut oil                        1/2 c  Carrot stock; reserved 
           ----------marinade----------      1/4 c  Marinade 
    1/4 c  Soy sauce; thin                   1/4 c  Mushroom soaking liquid 
  
  *     cut in 1/2 inch cubes. **    make into a thin paste. 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 
  +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 
  hour.  Massage meat in marinade to aid tenderizing; drain, reserving 
  marinade.  Wash and soak mushrooms for 1 hour; drain, reserving soaking 
  liquid, thinly slice.  Wash, peel and roll-cut carrots. (Roll-cut means 
  slicing on a slight bias in 1" lengths but turning the carrot a quarter tur 
  (90 degrees) between slices. Wash cauliflower, trim off thick part of 
  stems, and either break or cut florets into pieces about the size of the 
  carrot pieces. Parboil carrots in boiling stock for about 3 minutes or 
  until just beginnin to soften.  Reserve carrots and stock. Stir-frying: 
  Heat peanut oil in hot wok.  When oil just begins to smoke, add drained 
  steak cubes; stir-fry briskly for 1 minute until meat begins to lose 
  pinkness.  Don't overcook meat or it will be tough. Remove to holding 
  plate. Swirl remaining oil into wok. 
   Add ginger, garlic and peppercorns; stir-fry 15 seconds.  Add cauliflower 
  and mushrooms; stir-fry 1 minute.  Add specified amounts of liquids 
  generated during preparation:  reserved carrot stock, marinade, and 
  mushroom soaking liquid; bring to boil.  Cover wok; reduce heat to medium, 
  and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils 
  again, add carrots and beef.  Mix together. Splash vinegar down sides of 
  wok.  Push ingredients out of sauce, thicken with thin cornstarch paste. 
  Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve.