Name: Twice-Fried Shredded Beef
Ingredients: 3/4 lb Beef sirloin or flank steak; 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; 2 tb Rice vinegar; 1 tb Soy sauce; 2 ts Sesame oil; 1 ts Sugar; 1/2 ts Chili oil; 1/2 ts Cornstarch

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CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Beef	4	Servings

INGREDIENTS

3/4	lb	Beef sirloin or flank steak
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
2	tb	Rice vinegar
1	tb	Soy sauce
2	ts	Sesame oil
1	ts	Sugar
1/2	ts	Chili oil
1/2	ts	Cornstarch

INSTRUCTIONS

MARINADE
SAUCE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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