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SPICY BEEF AND PLUM SAUCE

2 pounds boneless sirloin steak
3 Tblsp sesame oil
2 Tblsp dry sherry
1/2 cup tamari (Soy Sauce may be substituted)
2 Tblsp cornstarch
2 Tblsp brown sugar
1 to 2 tsp crushed red pepper
1 cup chopped scallions

1 cup vegetable oil
3/4 cup plum sauce (Available in Oriental section of supermarket)
1/2 cup red wine vinegar
2 cloves garlic, pressed
1/2 cup sugar

lettuce
tomato

Cut the beef into 1/8" strips. Mix 1 Tblsp of the sesame oil with
the sherry, tamari, cornstarch, brown sugar and red pepper. Pour
this over the meat and refrigeratore for 30 minutes, or more.

Drain and discard marinade.

In a wok or large skillet, saute the scallions over high heat in
1 Tblsp of the sesame oil. Leave the heat high and stir-fry half
the meat, add the third Tblsp of oil and stir-fry the rest of the
meat. Put cooked meat and scallions in a large bowl. Heat together
the oil, plum sauce, vinegar, garlic, and sugar and pour over the
beef. Place the mixture on a platter or in a shallow serving bowl,
and garnish with lettuce and tomatoes. On the remote chance that
there are leftovers, stuff them into pita pockets.

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