Instructions: * You can use meat tenderizer instead of bicarbonate and green peppers instead of celery.

Rinse beef. Shred. Marinate with soy sauce, oyster sauce and bicarbonate for 10 minutes. Rinse celery. Remove roots and leaves. Cut into 1" sticks.

Heat oil in a wok. Stir-fry beef shreds quickly till the beef turns white.

Remove and drain.

Save some oil in the wok. Stir fry chopped ginger and chili for a few seconds. Add celery. Stir fry till celery is half cooked. Add shredded beef, Chili Nam Yuey, soy sauce and salt. Mix well. Add wine, sesame oil, and vinegar. Stir fry. Remove, season with pepper and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.