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1
In medium bowl, stir soy sauce, sugar, oil, ginger, ground red pepper, and garlic until blended.
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2
Add beef, turning to coat with soy-sauce mixture, and marinate 15 minutes at room temperature, stirring occasionally.
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3
In nonstick 12-inch skillet, heat celery, carrots, and 1/3 cup water to boiling over medium-high heat.
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4
Cook 2 to 3 minutes or until vegetables are tender-crisp, stirring occasionally.
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5
Add beef with its marinade and cook 2 minutes or until meat just loses its pink color throughout, stirring quickly and constantly.
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6
Stir in green onions and sesame seeds, and cook 1 minute, stirring.
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7
To serve, let each person place some beef mixture on a lettuce leaf.
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8
Garnish with green-onion tops.
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9
If you like, fold sides of lettuce leaf over filling to make a package to eat out of hand.
