Szechuan Shredded Beef

• 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 12 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)

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.

flank steak, soy sauce, sherry, ginger, peanut oil, carrots, celery, red pepper, cornstarch, water, rice

Taken from www.food.com/recipe/szechuan-shredded-beef-91673 (may not work)