Szechuan Shredded Beef

Ingredients

• 1 cup carrots shredded
• 1 cup celery shredded
• 2 ounces vermicelli uncooked
• 4  chile pepper pods dried red
• 1 tablespoon cornstarch divided
• 2 teaspoons sesame oil dark
• 1.5 tablespoons cooking sherry dry
• 1 pound flank steak lean
• 1 clove garlic crushed
• 0.3 cup green onions sliced
• 2 teaspoons rice wine vinegar 
• 0.3 cup soya sauce divided
• 2 teaspoons sugar 
• 0.3 cup vegetable oil divided

Equipment

• paper towels
• wok

Directions

1. Partially freeze steak. Slice with the grain into 2-inch-wide strips.
2. Cut strips diagonally across the grain into 1/8-inch-wide slices; stack slices, and cut meat into thin shreds.
3. Combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, sherry, and 1 tablespoon vegetable oil.
4. Add steak, and stir. Cover and marinate in refrigerator 1 hour.
5. Combine sugar, vinegar, sesame oil, and remaining soy sauce and cornstarch.
6. Pour 1/4 cup vegetable oil around top of preheated wok, coating sides; heat at medium-high (37
7. for 2 minutes or until hot.
8. Add noodles, a small amount at a time, and stir-fry 2 to 3 seconds or until noodles expand and turn white.
9. Remove and drain on paper towels.
10. Transfer to a serving platter.
11. Remove steak from marinade. Discard marinade.
12. Add steak and garlic to wok; stir-fry 5 minutes.
13. Remove steak.
14. Pour remaining 1 tablespoon oil around top of wok, coating sides.
15. Add pepper pods; stir-fry 1 minute.
16. Add carrot and celery; stir-fry 1 minute.
17. Add vinegar mixture; cook, stirring constantly, 1 minute or until slightly thickened.
18. Add steak; cook until thoroughly heated. Spoon over noodles; sprinkle with green onions.