Szechuan Shredded Beef

• 1 (1-pound) lean flank steak
• 1/4 cup soy sauce, divided
• 1 tablespoon plus 1 teaspoon cornstarch, divided
• 1 1/2 tablespoons dry sherry
• 1/4 cup plus 2 tablespoons vegetable oil, divided
• 2 teaspoons sugar
• 2 teaspoons rice wine vinegar
• 2 teaspoons dark sesame oil
• 2 ounces cellophane noodles, uncooked
• 1 clove garlic, crushed
• 4 dried red chile pepper pods
• 1 cup shredded carrot
• 1 cup shredded celery
• 1/4 cup sliced green onions

1. Partially freeze steak. Slice with the grain into 2-inch-wide strips. Cut strips diagonally across the grain into 1/8-inch-wide slices; stack slices, and cut meat into thin shreds. Combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, sherry, and 1 tablespoon vegetable oil. Add steak, and stir. Cover and marinate in refrigerator 1 hour. Combine sugar, vinegar, sesame oil, and remaining soy sauce and cornstarch.
2. Pour 1/4 cup vegetable oil around top of preheated wok, coating sides; heat at medium-high (375u0b0) for 2 minutes or until hot. Add noodles, a small amount at a time, and stir-fry 2 to 3 seconds or until noodles expand and turn white. Remove and drain on paper towels. Transfer to a serving platter.
3. Remove steak from marinade. Discard marinade. Add steak and garlic to wok; stir-fry 5 minutes. Remove steak. Pour remaining 1 tablespoon oil around top of wok, coating sides. Add pepper pods; stir-fry 1 minute. Add carrot and celery; stir-fry 1 minute. Add vinegar mixture; cook, stirring constantly, 1 minute or until slightly thickened. Add steak; cook until thoroughly heated. Spoon over noodles; sprinkle with green onions.

lean flank, soy sauce, cornstarch, sherry, vegetable oil, sugar, rice wine vinegar, dark sesame oil, noodles, clove garlic, red chile pepper, carrot, celery, green onions

Taken from www.myrecipes.com/recipe/szechuan-shredded-beef (may not work)