Spicy Asian Beef and Mushrooms

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	tablespoons	vegetable oil
1/8	teaspoon	crushed red pepper flakes
1	small	shallot -- minced fine
1	clove	garlic -- minced fine
1	teaspoon	five-spice powder
2	ounces	pimientos -- minced
8	ounces	water chestnuts -- diced
8	ounces	bamboo shoots -- diced
2	whole	roasted red peppers -- diced
1	cup	frozen peas -- defrosted
2	tablespoons	low sodium soy sauce
2	tablespoons	hoisin sauce
2	tablespoons	plum sauce
1	teaspoon	sesame oil
1	tablespoon	chili garlic sauce
1	tablespoon	plum vinegar
1	tablespoon	brown sugar -- packed
1	pound	beef top sirloin -- sliced thin
8	ounces	mushroom caps -- sliced
1	tablespoon	water
1	teaspoon	cornstarch

Mix soy sauce, hoisin, plum sauce, sesame oil, chili garlic sauce, vinegar, brown sugar and red pepper flakes together. Set aside.

Mix water and cornstarch together and set aside.

Heat large frying pan or wok to medium high and add oil.

Brown half of beef at a time. Remove from pan.

Add shallot, garlic, pimentos, water chestnuts, red peppers, five spice powder, and peas to pan or wok. Heat through.

Add beef back to pan.

Push meat and vegetables to side and add sauce mix. Heat to boiling.

Add cornstarch mixture to sauce and stir until sauce thickens.

Coat meat and vegetables with sauce.

Makes 8 Servings

Per Serving: 240 Calories; 13g Fat (46.5% calories from fat); 14g Protein; 19g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 719mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.