Sichuan Beef

2 pounds sirloin, slices into very thin (about 1-4” thick) strips

1/4 cup cornstarch

1/2 cup peanut oil

1 tablespoon sesame oil

4 carrots, julienned (about 9 or 10 ounces after peeling and slicing)

4 stalks of celery, julienned (about 9 or 10 ounces after slicing)

4-6 green onions, sliced into 2” pieces

Sauce

1/2 cup soy sauce

1/4 cup + 2 tablespoons hoisin sauce

3 tablespoons garlic chili paste

1/2 tablespoon Chinese mustard

1 tablespoon rice vinegar

1 teaspoon chili oil

2 tablespoons brown sugar

1 tablespoon minced garlic

1/2 tablespoon minced ginger

1 teaspoon red pepper flakes

Toss the beef with cornstarch and let it sit for about 10 minutes.

While the beef is resting, mix all of the sauce ingredients together and set aside.

Heat the peanut oil over medium heat. Fry the meat, in batches if necessary. Once it has reached your desired doneness, drain and set aside. Once you have cooked all of the meat, pour out all but about 2 tablespoons of the oil.

Add the sesame oil to the pan and let it heat for a couple minutes. Add the celery and stir fry for a couple minutes. Then add the carrots and stir fry for a couple minutes. Add the meat and sauce. Bring up to a boil. Just before removing from the heat, add the green onions and mix well. Serve with rice.

Serves 6.