Beef Lung Roast Strips in Red-Yellow Sauce

Cut the beef into very thin strips. For the marinade, mix 3 tablespoons of rice wine with a strong pinch of Szechuan pepper and salt, pour over the meat and marinate for about 20 minutes. Meanwhile, mix repeatedly. Cut the fresh mushrooms into bite-sized pieces, soak dried mushrooms in lukewarm water and cut smaller if needed. Halve the peppers, remove the stems and seeds, wash, cut into strips. Finely slice carrot, cut remaining vegetables into bite-sized pieces as needed. Halve the chili peppers, remove the seeds, chop the peppers finely. Remove the beef from the marinade and pat dry slightly. Heat about 3 tablespoons of peanut oil in a wok or heavy skillet, add chili and beef strips and sauté just until meat is just cooked through but not tough. Lift out and keep warm. Pour in remaining oil, add carrot slices and stir-fry for about 3 minutes. Gradually (depending on cooking time needed) stir in remaining vegetables along with bell bell pepper strips, drained bean sprouts and mushrooms. Pour in soy sauce and remaining rice wine. Stir in the bean sauce and let everything boil down a bit. Add meat again, heat briefly and remove from heat again. Season with sesame oil and sprinkle with chopped coriander and toasted sesame seeds.

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