1 1/3 lb. flank steak
1/2 c. shredded celery
1/2 c. shredded carrot
1/2 c. (1 inch) sections green onion
1 tbsp. chopped ginger root
1 tbsp. chopped garlic
2 tbsp. hot bean paste
1 tsp. cooking wine
1 tsp. salt
3 tbsp. sugar
2 tbsp. vinegar
1 tbsp. sesame oil
4 c. frying oil (peanut or vegetable)

Cut flank steak into shreds, then heat 4 cups oil for deep frying; deep fry steak over high heat for 1 minute; remove and drain about 1 minute. Reheat oil and refry steak for about 5 minutes until very dry; then add carrot, celery, green onion together and stir fry for 5 seconds. Remove and drain.

Remove oil, reheat pan, then add chopped ginger, garlic, wine, hot bean paste, vinegar, salt, sugar; mix very well, then add steak with celery, carrot, onion; mix well, then add sesame oil. Remove to serving plate. Serve.