Hot & Spicy Szechwan Beef Stir Fry - cooking recipe

Ingredients

Marinade
1 tablespoon soy sauce
1 tablespoon dry sherry
1 egg white, lightly beaten
1 teaspoon cornstarch
Sauce
2 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
2 teaspoons plum sauce
1 teaspoon cornstarch
1 lb round steak, trimmed,cut into thin strips
2 tablespoons oil
8 baby carrots, julienne
2 stalks celery, cut into 3 inch julienne
1 red bell pepper, julienne
1 onion, quartered,thinly sliced
2 tablespoons oil
1 teaspoon crushed red pepper flakes
1 tablespoon ginger, peeled,finely grated

Preparation

Combine the marinade in a zip-lock bag.
Add the beef, knead the bag every 5 minutes or so.
Combine the Sauce ingredients, set aside.
Heat the wok.
Add 2 Tbs Oil.
Swirl to coat.
Add Carrots and stir fry 1 minute.
Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
Remove and set aside.
Reheat wok.
Add oil, swirl to coat.
Add Crushed Red chilies, cook a few seconds.
Add Beef, stir fry 3 minutes.
Add ginger, stir fry 1/2 minute.
Push Meat to the sides of the wok.
Pour Sauce into the center of the wok.
Stir and thicken for 30 seconds.
Return the vegetables, stir and heat through.
Serve.