Twice-fried shredded beef

[Kitchen Witch]

3/4 lb Beef sirloin or flank steak

MARINADE
2 tb Dry sherry
2 tb Soy sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 Green bell pepper
2 Ribs celery
1 sm Onion

SAUCE
2 tb Rice vinegar
1 tb Soy sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch


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: In a deep fryer 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.

Reheat oil to high heat . Add carrot and onion; cook, stirring
constantly, for 1 minute. Add bell pepper and celery; fry for 1 more
minute. Stir in sauce and beef. Cook until well mixed.