Hot & Spicy Szechwan Beef Stir Fry

This used to call for a cheap cut of flank steak but flank steak has been 'discovered'. It's not worth $6-7 a pound. It is probably my fault, I spent years singing the glories of the stuff and people finally believed me. That is the way of it all. If you can find it use soy sauce made with water, soy beans, and salt and nothing else. It is much richer and better. Portions and cooking time are a guess.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• Marinade

• 1  tablespoon soy sauce
• 1  tablespoon dry sherry
• 1  egg white, lightly beaten
• 1  teaspoon cornstarch

• Sauce

• 2  tablespoons dry sherry
• 2  tablespoons soy sauce
• 1  tablespoon rice vinegar
• 1  tablespoon hoisin sauce
• 2  teaspoons plum sauce
• 1  teaspoon cornstarch
• 1  lb  round steak, trimmed,cut into thin strips
• 2  tablespoons  oil
• 8  baby carrots, julienne
• 2  stalks celery, cut into 3 inch julienne
• 1  red bell pepper, julienne
• 1  onion, quartered,thinly sliced
• 2  tablespoons  oil
• 1  teaspoon crushed red pepper flakes
• 1  tablespoon ginger, peeled,finely grated

Directions

1. Combine the marinade in a zip-lock bag.
2. Add the beef, knead the bag every 5 minutes or so.
3. Combine the Sauce ingredients, set aside.
4. Heat the wok.
5. Add 2 Tbs Oil.
6. Swirl to coat.
7. Add Carrots and stir fry 1 minute.
8. Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
9. Remove and set aside.
10. Reheat wok.
11. Add oil, swirl to coat.
12. Add Crushed Red chilies, cook a few seconds.
13. Add Beef, stir fry 3 minutes.
14. Add ginger, stir fry 1/2 minute.
15. Push Meat to the sides of the wok.
16. Pour Sauce into the center of the wok.
17. Stir and thicken for 30 seconds.
18. Return the vegetables, stir and heat through.
19. Serve.