P.F. Chang’s Beef a la Sichuan

1lb flank steak (thinly sliced)
4 medium celery ribs
2 medium carrots
1 green onion
¼ cup peanut oil
¼ cup cornstarch
½ teaspoon red pepper flakes
1 ½ teaspoons sesame oil

3 tablespoons soy sauce
2 tablespoons hoisin sauce
½ teaspoon Chinese hot mustard
1 teaspoon rice wine vinegar
½ teaspoon chili oil
2 teaspoons brown sugar
1 teaspoon garlic (minced)
½ teaspoon fresh ginger (minced)
½ teaspoon red pepper flakes

In a medium bowl combine soy sauce, hoisin sauce, hot mustard, rice vinegar, chili oil,
brown sugar, garlic, ginger, and ½ teaspoon red pepper flakes. Mix well and set aside.
Julienne carrots and celery. Slice the green onions. Place the beef strips into a medium bowl.
Add the cornstarch and toss to coat. Make sure each piece is thoroughly coated. Set aside for 10 minutes.
Heat ¼ cup of peanut oil in a wok or large skillet over medium-high heat.
Add the sliced beef and fry until crispy (about 3-5 minutes) and done to your liking.
Remove with a slotted spoon and drain on a plate lined with paper towels.
Drain the oil from the wok. In the same pan used to cook the beef, add sesame oil over medium-high heat.
Add celery and give it a good stir, then add ½ teaspoon crushed red pepper flakes and stir again,
and then add carrots and stir.
Stir-fry the vegetables for 30 seconds.
Add the fried meat and green onions.
Pour in the sauce mixture and bring to a boil.
Cook for 1 minute.