Ingredients for Marinade:
3 Tablespoons Szechuan Black Bean Orange
Ingredients for stir-fry:
¾ pound beef sirloin or flank, sliced into strips 1½ inches long and ¼ inch thick
2 Tablespoons vegetable oil
3 celery stalks, julienned
1 leek, white and light green parts only, washed well and cut into 1-inch diagonal slices
1 sweet red, orange or yellow pepper julienned
4 teaspoons Hurricane Mash
6 Tablespoons Szechuan Black Bean Orange
2½ tablespoons dry sherry or white cooking wine, rice wine or sake
1 teaspoon toasted sesame oil
In a medium-size bowl, mix Szechuan Black Bean Orange Sauce and beef, let stand for 15 minutes.
In a wok, heat the oil over a medium-high heat until nearly smoking. Stir fry the beef until it turns color, about 30 seconds. Remove with a slotted spoon or skimmer and set aside. Add the celery, leek, and sweet pepper to the wok and stir fry until hot, 1 minute. Add in the remaining Szechuan Black Bean Orange. Stir-fry 2 minutes to mix well. Sprinkle on the sherry and sesame oil. Serve immediately with steamed rice.