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Ingredients
2 tbsp sesame oil
1/2 kg beef round steak or sirloin steak, cut crosswise into julienne strips
2 tbsp rice wine or dry sherry
1 tbsp light soy sauce
2 cloves garlic, finely chopped
1 piece ginger (1/2-inch), peeled, finely chopped
1 tbsp Chinese hot bean sauce
2 tsp sugar
1 carrot, cut into julienne strips
2 stalks celery, cut into julienne strips
3 scallions, thinly sliced
1/4 tsp ground Szechuan pepper
Method
Heat a wok until very hot. Add oil and swirl to coat wok. Add beef and stir-fry 15 seconds to quickly seal meat.
Add 1 tablespoon of the rice wine and stir-fry 1 or 2 minutes or until beef is browned. Pour off and reserve any excess liquid and continue stir-frying until beef is dry.
Stir in soy sauce, garlic, ginger, bean sauce, sugar, remaining rice wine and any reserved cooking juices and stir to blend well.
Add carrot, celery, scallions and ground Szechuan pepper and stir-fry until the vegetables begin to soften and all the liquid is absorbed.
Serve with rice.
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