3/4 lb. Beef sirloin or flank steak
MARINADE:
2 tablespoons Dry sherry
2 tablespoons Soy sauce
1 teaspoon Sugar
1 teaspoon Cornstarch
1 small Carrot
1 Green bell pepper
2 Ribs celery
1 small Onion
SAUCE:
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
2 teaspoons Sesame oil
1 teaspoon Sugar
1/2 teaspoon Chili oil
1/2 teaspoon Cornstarch
Trim and discard fat from beef. Cut beef across the grain into 1 1/2−inch
matchstick pieces. Combine marinade ingredients in a medium−size bowl.
Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper,
and celery into 1 1/2−inch matchstick pieces. Thinly slice onion.
Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to
2 inches. Place over high heat until oil reaches about 375 degrees F.
Add beef, half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside.
Cook remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until
hot. Add carrot and onion; cook, stirring constantly, for 1 minute.
Add bell pepper and celery; stir−fry for 1 more minute. Stir in sauce and
beef. Cook and toss until well mixed.