Szechuan Shredded Beef

This is a very good, tasty recipe that is easy to make. Freeze the beef for 1/2 hour before slicing to make it easier, or just shred the beef with your fingers. I approximated the preparation time to include cutting up the meat and vegetables.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  flank steak, shredded
• 2  tablespoons dark soy sauce
• 1  teaspoon dry sherry
• 2  teaspoons  grated ginger
• 4  tablespoons  peanut oil or 4  tablespoons  vegetable oil
• 1 1⁄2 cups carrots, julienned
• 2  cups celery, julienned
• 1  teaspoon red pepper flakes (add more if you prefer it hotter)
• 1  teaspoon cornstarch
• 1  tablespoon water
•  hot cooked rice (optional)

Directions

1. Place flank steak in bowl& stir in the soy sauce, sherry& ginger.
2. Mix well& set aside.
3. Heat oil on high heat in a wok& stir-fry the beef for 2 minutes, until no longer pink; remove, draining the oil back into the wok, and set aside.
4. With the wok still hot, add the carrots and stir-fry for 30 seconds.
5. Add the celery& pepper flakes and stir-fry another 30 seconds.
6. Return the beef to the wok& stir-fry to heat through.
7. Dissolve the cornstarch in the water and add to the wok, stir-frying until the sauce thickens.
8. Serve immediately over rice, if desired.