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Source: The Working Family's Cookbook

Stir-Fried Beef with Celery and Peppers
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Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 15 minutes
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1 pound flank or sirloin steak, trimmed and thinly sliced
1 tablespoon dry sherry
3 tablespoons soy sauce
1 tablespoon cornstarch, optional
4 tablespoons peanut oil
4 slices fresh ginger
2 cloves garlic, crushed
2 cups mixed hot and sweet peppers, stemmed, seeded and thinly sliced
1/2 cup celery, thinly sliced
1/2 cup carrots, thinly sliced




Put the steak in a large bowl. Add the sherry, soy sauce and cornstarch and toss until the meat is well coated.

Heat 2 tablespoons of the oil in a wok or large frying pan over high heat. As soon as the oil starts to smoke, lower the heat to medium. Add the ginger and garlic and stir-fry for 30 seconds. Add the peppers and stir-fry for 3 minutes, until tender but still crisp. Remove the peppers from the pan with a slotted spoon and set aside.

Add the celery and carrots to the wok and stir-fry for 3 minutes, until tender but still crisp. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan and increase the heat to high. When the oil begins to smoke, add the beef with its marinade to the pan and stir-fry for 2 to 3 minutes, until the meat has lost its pink color. Return all the vegetables to the pan and toss until just heated through. Discard the sliced ginger and serve immediately with boiled rice.





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