Beef with Shredded Vegetables

Assemble these supplies:

• 1 1/4 pounds beef flank steak (trimmed weight)
• 1 tablespoon light soy sauce
• 3 tablespoons dry sherry
• 1 egg
• 1 tablespoon cornstarch
• 3-inch piece fresh ginger
• Large carrot
• 2 medium-size green bell peppers
• 2 leeks (each about 1 inch in diameter) 1/2 cup hoisin sauce
• 1 tablespoon dark soy sauce
• 7 to 9 tablespoons peanut or corn oil
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Steps in preparation:

1. Lay steak on cutting surface.
2. Holding sharp chef's knife or slicing cleaver at a very low angle, cut steak across grain into 3-inch slices.
3. Then, cutting with, not against, the grain, shred the slices.
4. Place shreds in medium-size bowl.
5. Add light soy sauce and 2 tablespoons sherry, and toss.
6. Separate egg, reserv­ing yolk for another use.
7. Add egg white to meat-sherry mixture and toss to coat shreds evenly.
8. Dust surface with cornstarch and toss again.
9. Let stand at least 15 minutes.
10. Peel ginger. Cut lengthwise into 8 thin slices.
11. Make stacks of 3 to 4 slices each and cut into thin 3-inch shreds.
12.  Peel carrot and cut into 3-inch sections. 
13. Cut a thin lengthwise slice from each section so it will lie flat. 
14. Place on cutting surface and, with chef's knife or slicing cleaver, cut each section into thin slices, then into shreds.
15. Core, seed, and derib peppers. Cut into 3-inch shreds.
    Cut green portion from leeks. Reserve whites for an­other use. 
16. Trim off tops of greens and discard.
17. In small bowl, combine hoisin sauce, remaining table­spoon dry sherry, and dark soy sauce.
18. Heat wok, Dutch oven, or heavy-gauge sauté pan over high heat until it smokes. 
19. Add 5 tablespoons oil. Heat until a shred of ginger sizzles on contact. 
20. Remove ginger and discard. Add one third of the beef shreds. 
21. Using metal wok spatulas or 2 wooden spoons, stir fry beef until lightly browned, about 2 to 3 minutes.
22. With slotted spoon, trans­fer beef to paper-towel-lined platter. 
23. Repeat process with remaining 2 batches.
24. Add 2 more tablespoons oil to pan if needed—do not use unless absolutely necessary—and heat 10 seconds. 
25. Add ginger shreds and carrots, and stir fry until carrots are slightly wilted, about 2 to 3 minutes. 
26. Add peppers and stir fry 15 seconds. 
27. Add leeks and stir fry another 15 seconds.
28. Transfer vegetables to another paper-towel-lined plat­ter. 
29. Add 2 more tablespoons oil to pan and heat 15 seconds. 
30. Add hoisin mixture and stir until bubbly. 
31. Add beef and vegetables, and stir to mix well. 
32. When heated through, transfer to serving platter.