- 3/4 lb Beef sirloin or flank steak
- MMMMM————————–MARINADE——————————-
- 2 Tbsp Each dry sherry and soy-sauce
- 1 tsp Each sugar and cornstarch
- 1 small Carrot
- 1 green bell pepper
- 2 Stalks celery
- 1 small Onion
- MMMMM—————————SAUCE——————————–
- 2 Tbsp Rice vinegar
- 1 Tbsp Soy sauce
- 2 tsp Sesame oil
- 1 teaspoon sugar
- 1/2 tsp Each chili oil and cornstarch
- Vegetable oil for
- Deep-frying
Getting Ready Trim and discard excess 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 3750F. Add beef, half at a time, and deep-fry for 1 minute until browned, turning occasionally. Life 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.