The traditional preparation of this Szechwan dish calls for great patience, because the beef is stir-fried over low heat for about an hour, until it becomes shriveled and quite crisp. However, the same effect can be achieved in less than half that time by using the combined techniques of deep-frying and stir-frying. The beef should taste spicy hot, sweet and savory at the same time. Besides rice, it goes equally well with silver thread buns.

Ingredients:

1 pound (450 grams) beef, round, trimmed
3 to 4 ounces (85 to 115 grams) carrots, peeled and cut into thin strips
1⁄2 teaspoon salt
3 or 4 sticks celery, cut into thin strips
2 or 3 dried red chilies
peanut or corn oil for deep-frying
3⁄4 teaspoon cornstarch
1 1⁄2 to 2 tablespoons peanut or corn oil
1⁄2 teaspoon ground roasted Szechwan peppercorns
1 teaspoon sesame oil

For the marinade:
2 1⁄4 tablespoons thin soy sauce
2 1⁄4 teaspoons sugar
1 tablespoon Shaohsing wine or medium-dry sherry
1 teaspoon sesame oil
1⁄2 teaspoon ground roasted Szechwan peppercorns

For the sauce:
1 teaspoon cornstarch
3⁄4 to 1 teaspoon sugar
4 tablespoons water

Directions:

Shred the beef into long threadlike strips about 2 1⁄2 to 3 inches (6 to 7.5 centimeters) long,1⁄5 inch (5 millimeters) thick and wide. Put into a bowl.

Prepare the marinade: Add the soy sauce, sugar, wine or sherry, oil and peppercorns to the beef. Mix well. Let marinate at room temperature for 45 to 60 minutes. Put the carrots into a small bowl and add 1/4 teaspoon of salt to draw out the water. Drain after 20 to 30 minutes. Pat dry, if necessary.

Put the celery into another bowl and add 1⁄4 teaspoon of salt to draw out the water. Drain after 20 to 30 minutes. Pat dry, if necessary. Seed the red chilies but leave whole, if possible. Prepare the sauce: Mix together the cornstarch, sugar and water in a small bowl and set aside.

Half fill a wok or deep fryer with oil. Heat to a temperature of about 400°F (200°C), or until a cube of stale bread browns in 40 seconds. While the oil is being heated, stir the cornstarch into the beef to coat evenly. Add the beef gently to the oil and deep-fry for 4 or 5 minutes, or until crisp. Turn off the heat and remove with a large hand strainer or perforated spoon and drain on paper towels. Pour the oil into a container for future use. Wash and dry the wok.

Reheat the wok over moderate heat until hot. Add 1 3⁄8 to 2 tablespoons of oil and swirl it around. Add the red chilies and fry until they are dark in color. Remove and discard. Add the carrots, stir and toss, and then add the celery. Stir for a few minutes, until dry, before adding the beef. Continue to stir over gentle heat for another 3 or 4 minutes, or until everything is quite dry and crisp.

Gradually add the well-stirred sauce, stirring continuously to coat the beef. Transfer to a warm serving plate. Sprinkle with the ground Szechwan peppercorns and sesame oil.

Note: This dish can be prepared several hours in advance up to step 8. When ready to serve, simply reheat thoroughly over gentle heat and proceed with steps 9 and 10. Serves 4 to 6 with 2 or 3 other dishes.