1 - 1 1/2 lbs. lean flank steak
1 scallion
3/4" piece of fresh ginger
1 tsp. sugar
3 tbsp. soy sauce
1 tbsp. sherry
1 tsp. (x2) sesame oil
1/2 tsp. (x2) ground roasted Szechwan peppercorns
3 lg. carrots
1 tsp. salt
4 stalks celery
1/2 tsp. salt
5-10 dried red chilies
1 1/2 tbsp. (x2) peanut oil

Slice beef into thin slivers. (It is easier if partly frozen.) Peel ginger and slice into shreds the size of matchstick. Mix together the beef, ginger, sugar, soy sauce, sherry, 1 teaspoon sesame oil and 1/2 teaspoon of Szechwan pepper (this must be made by roasting Szechwan peppercorns in a skillet until they turn brown and start to smoke, but do not burn! Then crimp very fine in a mortar and pestle. This is the essential ingredients.)

Peel and slice the carrots as thin as possible. Pour off brine. Slice celery as with the carrots, add to a bowl with 1/2 teaspoon salt. Let stand 5 minutes. Pour off brine.

Heat a wok or pan on high heat, add 1 1/2 tablespoons oil. Stir fry carrots and celery until tender. Remove and set aside. Wipe out wok and reheat. Add 1 1/2 tablespoons oil and the chilies. Cook until the peppers turn dark brown. (Do not breath vapors.) Quickly add beef mixture. Cook on high until the liquid is gone, stirring frequently. Lower heat to warm (just enough heat to get a slight sizzle). Add scallion, carrot and celery. Mix well. Cook slowly until the meat is dry and chewy and the carrots and celery have almost dissolved. (At least 20 minutes and up to an hour.) Stir often. Serve on rice. Serves 4.