Recipe - Fiery Hunan Beef

1 pound Lean beef round; cut or sliced up into
paper thin strips
One fourth cup Soy sauce
2 tablespoon Sherry
1 Clove garlic; chopped
3 tablespoon Oil
1 Bunch scallions; cut into 1
inch lengths
1 cup Thinly cut or sliced up carrots
2 cup Thinly cut or sliced up celery
1 cn (6oz) button mushrooms;
drained
1 teaspoon Salt
One fourth cup Whole blanched almonds
One half teaspoon Ground ginger
One half (up to)
1 teaspoon Hot pepper flakes

Combine beef, soy sauce, sherry and garlic and let stand at room
temperature for 1 hour. Remove beef and reserve marinade. In a large
skillet, heat oil until it sizzles. Add beef and stirfry for 2 or 3
minutes or until browned. Add marinade and remaining ingredients and
stirfry over high heat for 4 to 5 minutes or until vegetables are tender
but still crisp. Add pepper flakes a little at a time to taste. Yield: 4
servings.

ELLON COCKRILL (MRS. ROGERS)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.