Beef Sichuan

1 Pound Flank or Sirloin Steak Sliced thin
3-4 Medium Celery Stalks -Julienned
2 Medium Carrots – Julienned
Green Onion Stems (Optional)
1/2 Cup Peanut Oil or Canola Oil (you may use less if using a non-stick pan, I only use about 1/4 cup)
1/4 Cup Corn Starch
1/2 Teaspoon Red Pepper Flakes(or whole Tien Tsin Chinese Chili Peppers work great)
1 1/2 Teaspoons Sesame Oil

3 Tablespoons Gluten Free Soy Sauce (I use San-J)
2 Tablespoons Gluten Free Hoisin Sauce (I use Dynasty)
1 Tablespoon Garlic Chili Paste
1/2 Teaspoon Chinese Hot Mustard
1 Teaspoon Rice Wine Vinegar
1/2 Teaspoon Chili oil/or Mongolian Fire Oil (made by House of Tsang) -(Optional)
1 – 2 Teaspoons Brown Sugar
1 Teaspoon Minced garlic
1/2 Teaspoon Minced Ginger
1/2 Teaspoon Red Pepper Flakes

Mix all of the sauce ingredients together and set aside.
Julienne your carrots and celery and set aside. It is important to get these done first because when it comes time to stir-fry them, it is a very quick process.
An important step is “velveting your beef” – Thinly slice your beef and place in a bowl. Add the cornstarch and toss to make sure each piece is thoroughly coated. Set aside for 10 minutes.
Rinse beef free from all cornstarch and pat dry – you do not want any moisture or the oil will splatter when you add the beef to the pan.
In a skillet (or wok), fry the sliced meat in hot peanut (or canola) oil until crispy to your liking. Remove from oil, drain on paper towels.
In the same pan (or wok) add the following ingredients in this order with sesame oil: stir-fry celery, crushed red pepper flakes (or Tein Tsin Chinese Chili Peppers) followed by carrots. Do not over cook these ingredients – you want them to be nice and crispy. Add fried meat and green onions. Add sauce and bring to a fast boil, cook for 1 minute and serve immediately over white or brown rice.
This last step should take only 3-4 minutes – it is a very quick process so be sure to keep an eye on it so it doesn’t over cook.

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