Szechuan Shredded Beef - cooking recipe

Ingredients

1 lb beef rump, partially frozen
2 tablespoons hot bean paste
1 1/2 tablespoons light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 1/4 teaspoons sugar
1 1/2 teaspoons minced ginger
2 -3 tablespoons oil
3 celery ribs
1 carrot
1 medium onion
1 green bell pepper
3 -5 dried red chilies
6 -8 cloves garlic, minced
1 1/2 teaspoons sesame oil
hot steamed rice

Preparation

Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
Marinate meat 2 hours.
Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
Stir-fry vegetables 2 minutes then remove from wok.
Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
Return vegetables to wok; mix well; stir in sesame oil.
Serve with steamed rice.