Szechuan Shredded Beef

350 g beef skirt steak
30 g dried cellophane noodles
20 cl vegetable oil
1 tablespoon dry sherry
1 tablespoon soy sauce
2 tablespoons hoisin sauce
1 tablespoon cornflour
60 g each bamboo shoots, carrots, and mange-tout, all shredded
1 teaspoon salt
1 tablespoon shredded fresh ginger root
½ teaspoon chili pepper flakes

Using a wok or fryin gpan, deep fry the cellophane noodles in the oil at 180º C for a few seconds. Drain them on a paper towel, reserving the oil. Set the noodles aside.

Slice the beef very thin. This is easier to do if the beef has been partially frozen. Then shred the slices. Combine the beef shreds, sherry, soy sauce, hoisin sauce, and cornflour.

Heat 2 tablespoons of the reserved oil in a wok or frying pan and stir-fry the bamboo shoots, carrots, and mange-tout for 1 minute. Add salt, then stir, and set aside.

In the same wok or frying pan, heat 6 more tablespoons of oil and add the ginger. Stir a few times. Add the beef mixture and stir fry for 2 minutes. Add the chili pepper flakes and mix well. Drain off excess oil if necessary.

Return the cooked vegetables to the wok and stir well, then remove the contents of the wok to a platter.

Arrange the cellophane noodles over and around the beef mixture and serve hot.