This is a unique dish compared to what you usually see in a Chinese restaurant, but very good. It is fairly dry, however, so serve the rice on the side.
Ingredients:
1 lb beef, cut into strings
2 C chopped celery
2/3 C carrot, julienned
3 Fresh hot red peppers, seeded and julienned
8 T oil
1/2 t pepper, ground
1/4-1/2 t Sichuan peppercorns, ground
Drizzle of sesame oil
Marinade:
4 T soy sauce
1 T Chinese rice wine
1 t sugar
1 t ginger juice
Marinate the beef for 30 minutes to 2 hours. Heat 5 T oil in a wok, and fry the beef (with marinade) for 5 minutes over high heat, then 7 more over medium to medium low, stirring continuously. Remove to a bowl. By this point the beef should be quite dry.
Heat 3 T oil in the wok, fry the red pepper; then add carrots, celery, and salt. Cook to desired doneness, then add beef back, stir to mix, then sprinkle sesame oil, Sichuan peppercorns, and pepper on top.
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