SZECHUAN STIR-FRY BEEF WITH HOT PEPPERS

1 each Flank steak (2 lbs)
1 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 tablespoon Dry sherry or shao hsing wine
2 teaspoons Sugar, or more to taste
1 each Carrot
1 each Celery stalk
2 to 6 Fresh red long hot peppers
8 to 16 Hot dried red peppers, left whole
1 cup Peanut, vegetable, or corn oil
to taste Salt

• Butcher meat into 2" x ½" cuts.
• Mix soys, wine and sugar.
• Julienne carrot and celery. Split dry peppers.
• Fry beef in wok until meat is dry. Drain.
• Stir fry dried peppers in oil until burnt. Remove peppers and discard. Save oil
• Stir fry veg in reserved oil. Add beef back in to warm. Serve.

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