Szechwan Beef

6 New Mexican chiles
8 oz. Flank steak, cut into 2-inch julienne strips with the grain

Marinade:
1/2 Tablespoon cornstarch
1 teaspoon soy sauce
2 teaspoon dry vermouth, sherry or white wine

Sauce:
2 Tablespoon soy sauce
2 Tablespoon dry vermouth, sherry or white wine
1/2 Tablespoon sugar or honey
3 Tablespoon hot bean sauce
1/2 Tablespoon sweet bean sauce
1/2 teaspoon sesame oil
1 teaspoon hot chile oil
1/4 cup peanut oil
1 Tablespoon minced ginger
1 Tablespoon minced garlic
1 white part of green onion, minced
1 large or 2 small celery ribs, cut in julienne strips
1 green part of green onion sliced into thin strips

Marinade beef in the ingredients for at least 30 minutes. Mix together all the sauce ingredients. Heat wok over high heat. Add 3 Tablespoon of the peanut oil and when it just begins to smoke add the meat and stir fry until the beef is browned to the point of being crispy without burning. Remove the beef to a strainer set over a plate to drain.
Reheat the wok and add the remaining Tablespoon of peanut oil. Add the ginger, garlic and white part of green onion, then the celery and chile. Stir fry for about 30 seconds, and then add the drained beef with vegetables add the sauce and stir fry for an additional 30 seconds. Add the green part of the onion and toss.