Ingredients

• ¹/₄ C corn starch
• 1 lb beef, sliced thinly
• 2 T oil
• 2 T ginger, grated
• 2 T garlic, minced
• ¹/₄ C tamari
• ¹/₄ C water
• ¹/₄ C brown sugar
• oil for frying
• ¹/₄ C San-J Szechuan sauce
• ¹/₄ C water
• 1 carrot, peeled and sliced
• 1-2 ribs celery, sliced
• 2-3 napa cabbage leaves, chopped into 1" squares
• ¹/₂ of a yellow onion, sliced
• 1 bunch of green onions, chopped into 1" long pieces
• 1 T salt
• cornstarch

Procedure

1. Toss gently together to coat beef and cornstarch.
2. Heat oil; add garlic and ginger and sauté until garlic is golden. Immediately add tamari, water, and brown sugar. Stir and bring to a brisk boil; reduce heat and simmer the brown sauce for a few minutes to thicken.
3. In a wok, heat an inch of oil. Fry beef in small batches until crisp and browned on the edges; add to a bowl containing Szechuan sauce to marinate once cooked.
4. Remove wok from heat and discard oil. Return the wok to heat and add ¹/₄ C of water to deglaze. Using a metal spoon, scrape up the fond from the bottom of the wok.
5. Add vegetables to the wok and cook until carrots begin to soften, 5-7 minutes.
6. Add back to the wok the beef, the Szechuan sauce marinade, and the brown sauce. Bring to a boil, then reduce heat to simmer. Add salt to taste. If the sauce needs additional thickening, use a few teaspoons of a cornstarch and water slurry.