Twice fried shredded beef

Ingredients:

3/4 lb. beef sirloin or flank steak
Marinade:

2 tablespoons dry sherry
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 small carrot
1 green bell pepper
2 ribs celery
1 small onion

Sauce:

2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
1/2 teaspoon chili oil
1/2 teaspoon cornstarch

Preparation:

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.
Set wok in a ring stand and 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.
Remove all but 2 tablespoons oil from wok. Reheat oil over high heat until hot.
Add carrot and onion. Cook, stirring constantly, for 1 minute.
Add bell pepper and celery. Stir-fry for 1 more minute.
Stir in sauce and beef. Cook and toss until well mixed.