1 pound flank steak

2 tablespoons soy sauce

1 tablespoon dry Sherry

1 teaspoon sugar

Oil

8 small dried hot chiles, seeds removed

3 medium cloves garlic, crushed

2 fresh California chiles, 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 grain into 1 4-inch
slices. Mix beef, soy sauce, Sherry and sugar. Heat oil in wok until
hot. Add red chiles. Cook over medium heat until chiles are blackened.
Discard chiles, leaving oil. Add beef and garlic. Stir-fry 2 minutes,
or until beef is nearly done. Remove beef to warm platter. Add green
chiles, carrot and celery to oil. Stir-fry until tender-crisp. Add
beef. Cover and cook until beef is just done, about 2 minutes. Makes 4
servings.

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