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
