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Twice-fried Shredded Beef

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TWICE-FRIED SHREDDED BEEF
 Categories: Chinese, Beef
      Yield: 4 Servings
 
    3/4 lb Beef sirloin or flank steak

MMMMM--------------------------MARINADE-------------------------------
      2 tb Dry sherry
      2 tb Soy sauce
      1 ts Sugar
      1 ts Cornstarch
      1 sm Carrot
      1    Green bell pepper
      2    Ribs celery
      1 sm Onion

MMMMM---------------------------SAUCE--------------------------------
      2 tb Rice vinegar
      1 tb Soy sauce
      2 ts Sesame oil
      1 ts Sugar
    1/2 ts Chili oil
    1/2 ts Cornstarch
 
  Preparation: 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.
  
  Tips: There should be just enough sauce to coat ingredients. It is
  easier to slice beef thinly if it is partially frozen.
  
  From: Martin Yan The Chinese Chef, Copyright 1985, ISBN 0-385-23412-0
 
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