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.