- 1 pound flank steak
- 2 tbsp soy sauce
- 1 tbsp dry cherry
- 1 tsp sugar
- 8 small dried hot chili, seeds removed
- 3 medium cloves garlic, crushed
- 2 fresh California chili, peeled and cut into fine strips
- 1 carrot, cut into fine strips
- 1 stalk celery, cut into fine strips
- Cut beef with grain into halves then cut across into slices.
- Mix beef, soy sauce, sherry, and sugar then add red chili and cook over medium heat until blackened.
- Discard chili, leaving oil then add beef and garlic and stir – fry for 2 minutes.
- Remove beef to warm platter then add green chili, carrot, and celery to oil.
- Stir – fry until tender – crisp then add beef and cover then cook until beef is just done for about 2 minutes.
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