Szechuan Hot Shredded Beef

450 g/I lb rump or frying steak
2 tablespoons cornflour
salt
3 tablespoons polyunsaturated vegetable oil
4 spring onions, chopped
2 celery stalks, sliced diagonally
4 carrots, peeled and sliced diagonally
2 tablespoons soy sauce
1 tablespoon hoisin sauce
3 teaspoons chilli sauce
2 tablespoons dry sherry
Garnish:
carrot flowers, made by making V cuts along
the length of a trimmed, peeled carrot and then
cutting into slices
celery leaves

Cut the steak into 5 cm/2 inch long thin slices. Toss the steak in the cornflour and season with salt to taste.

Heat the oil in a wok or deep frying pan, add the spring onions and fry for 1 minute. Add the meat slices and cook for 4 minutes, stirring, until the meat is lightly browned. Add the celery and carrots and cook for 2 minutes. Stir in the soy, hoisin and chilli sauces and the sherry, bring to the boil and cook for 1 minute.

Arrange on a warmed serving dish, garnish decoratively with carrot flowers and celery leaves and serve immediately.

SERVES 4 to 6