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Twice-fried Shredded Beef

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 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

 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.
 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.

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