|Beef flank steak/Other tender beef||2⁄3 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Minced ginger root||2 Teaspoon|
|Dried red peppers||2 , chopped|
|Bean sauce||1 Tablespoon|
|Sliced mushrooms/4ounce can drained mushrooms||1⁄2 Pound|
|Celery stalks||3 , sliced diagonally in thin wedges|
|Soy sauce||2 Tablespoon|
Use a cleaver to cut slice beef across grain and at an angle into thin strips.
Cut strips into 1" x 1/4" shreds.
Combine marinade ingredients in a small bowl.
Add beef shreds; mix well.
Let stand about 30 minutes.
Heat oil in a wok over medium heat 1 minute.
Stir-fry ginger root in hot oil until golden brown.
Stir-fry marinated beef until very lightly browned.
Remove beef, draining well over wok; set aside.
Remove oil from wok except 1/4 cup.
Stir-fry red peppers, hot bean sauce, mushrooms and celery 4 to 5 minutes.
Add cooked beef; mix well.
Add soy sauce, salt and sugar; Stir-fry to mix.