An intensely hot and spicy peppered Asian-stir fry.

Hot Peppered Beef

1 pound flank steak
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon granulated sugar
Peanut oil
8 small dried hot chiles, seeds removed
3 medium cloves garlic, crushed
2 fresh Anaheim chiles, peeled and cut into fine strips
1 carrot, cut into fine strips
1 stalk celery, cut into fine strips

1. Cut beef with grain into halves, then cut across grain into 1 4-inch
   slices.
2. Mix beef, soy sauce, sherry and sugar.
3. Heat oil in wok or large, heavy skillet until hot. Add red chiles. Cook over medium heat until chiles are blackened.
4. Discard chiles, leaving oil.
5. Add beef and garlic. Stir-fry 2 minutes, or until beef is nearly done. Remove beef to warm platter.
6. Add green chiles, carrot and celery to oil. Stir-fry until tender-crisp. Add beef; cover and cook until beef is just done, about 2 minutes.

Makes 4 servings.