1 lb. beef (round steak)
8 oz. celery (about 2 c.)
1 carrot (about 2/3 c.)
3 red hot pepper
1 tsp. salt
1 tsp. sesame oil
8 tbsp. oil
1/2 tsp. brown peppercorn/powder

MARINADE:

2 tbsp. soy sauce
1 tbsp. wine
1 tsp. sugar
1 tsp. ginger juice

After cutting beef into string shape, put in a big bowl and marinate with soy sauce, wine, sugar, and ginger juice for 30 minutes at least, but not over 2 hours.

Remove the leaves and roots of celery and cut in 1-inch long pieces (if very large, cut stalks in half or in fourths). Peel carrot, remove seeds from red pepper, cut both into string shape.

Heat 5 tablespoons oil in frying pan, stir-fry the beef about 12 minutes. (For first 5 minutes, fry over very hot heat, reduce heat to half for 7 minutes and don't stop stirring.) When beef is very dark and dry remove to a bowl. (If you need quickly, deep fry beef strings in very hot oil until beef is dark and dry about 4 minutes.)

With another 3 tablespoon oil, fry the red pepper, then add carrots, after 1/2 minutes. Add the celery and salt. Add beef, stirring until mixed. Sprinkle on brown peppercorn powder and sesame oil before serving.