Twice-Fried Shredded Beef

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Twice-Fried Shredded Beef Ingredients

3/4 lb Beef sirloin or flank steak	1 sm Onion
MARINADE	SAUCE
2 tb Dry sherry	2 tb Rice vinegar
2 tb Soy sauce	1 tb Soy sauce
1 ts Sugar	2 ts Sesame oil
1 ts Cornstarch	1 ts Sugar
1 sm Carrot	1/2 ts Chili oil
1 Green bell pepper	1/2 ts Cornstarch
2 Ribs celery

Instructions for Twice-Fried Shredded Beef

Preparation: Trim and discard fat from beef. Cut beef across the grain into 1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces. Thinly slice onion. Set vegetables aside separately. Combine sauce ingredients in a small bowl and set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees F. Add beef, half at a time, and deep fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside. Cook remaining beef. Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed. Tips: There should be just enough sauce to coat ingredients. It is easier to slice beef thinly if it is partially frozen. From: Martin Yan The Chinese Chef, Copyright 1985, ISBN 0-385-23412-0 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Chinese

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