Ingredients for 3 servings:
1. 1 lb beef rump, partially frozen
2. 2 tablespoons hot bean paste
3. 1 1/2 tablespoons light soy sauce
4. 1 tablespoon rice wine or 1 tablespoon dry sherry
5. 1 1/4 teaspoons sugar
6. 1 1/2 teaspoons minced ginger
7. 2 -3 tablespoons oil
8. 3 celery ribs
9. 1 carrot
10. 1 medium onion
11. 1 green bell pepper
12. 3 -5 dried red chilies
13. 6 -8 cloves garlic, minced
14. 1 1/2 teaspoons sesame oil
15. hot steamed rice

Directions:
1. Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
2. Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
3. Marinate meat 2 hours.
4. Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
5. Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
6. Stir-fry vegetables 2 minutes then remove from wok.
7. Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
8. Return vegetables to wok; mix well; stir in sesame oil.
9. Serve with steamed rice.