Stir-Fried Spicy Shredded Beef

• 1 to 1 1/2 pounds sirloin (New York) strip, cut into thin shreds (this will be easier if you freeze the beef for 30 to 60 minutes)
• 2 teaspoons soy sauce
• 1 egg white, lightly beaten
• 3 tablespoons corn, grapeseed, or other neutral oil
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, peeled and grated or minced
• 1 tablespoon whole Szechwan peppercorns
• 2 fresh hot chiles, preferably Thai chiles, stemmed, seeded, and chopped, or crumbled dried chiles or hot red pepper flakes to taste
• 2 celery stalks, thinly sliced, or about 1 cup shredded cabbage
• 1 tablespoon Shaoxing wine or dry sherry
• Salt to taste
• 1 scallion, trimmed and chopped, for garnish

1. Combine the beef shreds with the soy sauce and egg white.
2. Heat the oil in a wok or deep skillet over high heat.
3. When the oil is almost smoking, stir in the garlic, ginger, peppercorns, and chiles.
4. Cook until fragrant, about 15 seconds.
5. Add the celery and cook until almost translucent, about 2 minutes.
6. Stir in the beef and cook until lightly browned.
7. Add the wine and cook until the liquid evaporates, a minute or less.
8. Season, garnish, and serve immediately.

sirloin, soy sauce, egg, corn, garlic, fresh ginger, peppercorns, hot chiles, celery stalks, shaoxing wine, salt, scallion

Taken from www.epicurious.com/recipes/food/views/stir-fried-spicy-shredded-beef-386340 (may not work)