| 1 | Mix together all of the marinade ingredients. |
| 2 | Slice the beef across the grain into thin, diagonal pieces (about the size of your smallest finger). |
| 3 | Marinate for about half an hour. |
| 4 | Heat the wok until a drop of water dropped into it dances around as it boils. |
| 5 | Add enough oil to coat the wok and saute the ginger. |
| 6 | Stir-fry the lettuce. |
| 7 | Stir-fry the beef (in batches so the wok doesn"t cool down too much). |
| 8 | Reduce the heat. |
| 9 | Return the vegetables to the wok. |
| 10 | Add the topping. |
| 11 | Stir around until everything is mixed and heated evenly. |
| 12 | Serve. |
| 13 | Notes: * very hot, very simple, very good beef stir-fry -- this recipe has been floating around for years back east, where it"s also known as hot flaming death. |
| 14 | * also add any other vegetables that you feel like. |
| 15 | Sliced carrots or broccoli are especially nice. |
| 16 | * hot bean paste also goes by the name szechuan bean sauce etc. |
| 17 | This is the main "spicy" ingredient and should be handled with care. |
| 18 | Vary this ingredient to taste. |
| 19 | : difficulty: easy. |
| 20 | : time: preparation: 20 minutes, cooking: 3 minutes. |
| 21 | : precision: no need to measure. |
