1/2 lb Flank steak; sliced thin
- across grain
1 ds Pepper
1 tb Soy sauce
1 dr Sesame oil; to a few drops
1/4 ts Sugar
8 Celery ribs; up to 10, sliced
- diagonally in bite sized
- pieces
1 md Carrot; peeled, sliced thin
- diagonally in bite sized
- pieces
2 cl Garlic; peeled, crushed
1/4 ts Salt
4 tb Peanut oil
1/4 c Water
1 tb Tapioca starch
Marinate beef with tapioca starch, light soy sauce, sugar, sesame
oil, pepper, for 10 minutes.
Use HIGH heat to heat up the wok or skillet. Add 2 tb peanut oil
and wait until smoke begins to rise. Put in celery, carrots, salt,
and 1/4 cup of water. Stir mix and cover with a lid. Cook with HIGH
heat for 3 minutes.
Remove vegetables to a plate. Wipe wok clean with a towel, and heat
up the wok.
When the wok is hot, add 2 tablespoonful of peanut oil. When hot,
put in garlic to brown for 1 minute, then add beef. Stir fry until
color of meat changed. Return vegetables, mix and serve hot.
"A popular and easy-to-do Chinese dish using available ingredients
commonly found in most homes. In China, it is believed that fresh
celery has a hypotensive and is used as medicinal food in many
cases." --Stephen Yan
Source: Chinese Recipes by Stephen Yan, Seventh edition
