---------- Recipe via Meal-Master (tm) v8.02

     Title: TWICE-FRIED SHREDDED BEEF
Categories: Chinese, Beef
     Yield: 4 servings

   3/4 lb Beef sirloin or flank steak

-------------------------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

---------------------------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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