2 c  Shredded Flank steak or

           -beef tenderloin
      1 ts Salt

      1 tb Nam pla (fish sauce)

    1/2 c  Chili cut into strips

    1/2 c  Celery cut into 1 inch

           -lengthwise
      1 ts Maggi sauce

      1 c  Oil

  "A few years ago, the Chinese restaurant in the Amarin Hotel served
  this dish which I copied.  The Amarin Hotel was a small hotel with
  personalized services and very popular with many regular guests.  I
  worked for a short time at the dress shop there.  The Amarin Hotel is
  no more, there is a big modern shopping plaza in its place now.  The
  shopping plaza has the first Macdonald Hamburger outlet in Thailand
  situated there. It is doing very well.  I still miss the Amarin."
  Marinate beef with salt and nam pla for 1 hour.  Heat frying pan and
  cook the salted beef (without oil) for 5 minutes.  Remove and drain
  on paper towel.  Heat the oil in a wok over high heat to fry the
  salted beef strips until crisp.  Drain oh paper towel.  Heat the
  remaining oil.
  Stir-fry hot chili, shredded celery and green onion for 1 minute.  Add
  fired crispy beef.  Season with Maggi sauce.  Pour onto serving
  plate. From "Cooking Thai Food in American Kitchens..Book 2 with
  ASEAN Recipes", by Malulee (Kunjara) Pinsuvana.  Copyright pend- ing
  in U.S.A..  Printed in Bangkok, Thailand by Thai Watana Panich Co.
  LTD., 1986.
  Posted by Stephen Ceideberg; February 17 1992.