---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef
       Yield: 4 servings
     3/4 lb Beef sirloin or flank steak
       2 tb Dry sherry
       2 tb Soy sauce
       1 ts Sugar
       1 ts Cornstarch
       1 sm Carrot
       1    Green bell pepper
       2    Ribs celery
       1 sm Onion
       2 tb Rice vinegar
       1 tb Soy sauce
       2 ts Sesame oil
       1 ts Sugar
     1/2 ts Chili oil
     1/2 ts 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
   Cooking: 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.
   Tips: There should be just enough sauce to coat
   ingredients. It is easier to slice beef thinly if it
   is partially frozen.
   From: Martin Yan The Chinese Chef, Copyright 1985,
   ISBN 0-385-23412-0