Ingredients

The following ingredients have 4 Servings
  • 1/2 pound flank steak (sliced thin against the grain*)
  • 1 1/2 tablespoons canola oil (divided)
  • 1 tablespoon sherry cooking wine
  • 1 teaspoon cornstarch
  • 2 tablespoons hoisin sauce (plus 1 teaspoon )
  • 1 tablespoon soy sauce
  • 2 cloves garlic (minced)
  • 4 whole dried chili peppers
  • 6 green onions (cut into 2" pieces)
  • 2 teaspoons sesame seeds (optional)

Instruction

  • Place beef in a bowl and add sherry cooking wine and cornstarch. Mix together and marinate for 15 minutes.
  • Meanwhile, in a separate small dish mix together 2 tablespoons of the hoisin sauce and all of the soy sauce and set aside.
  • When beef is ready, add remaining 1 teaspoon of hoisin sauce and mix into beef.
  • Heat a tablespoon of the cooking oil in a wok or skillet over high heat. Add beef and stir fry for 2-3 minutes, or until no longer pink. Don't cook too long or it will get tough! If it's still a little pink, it's okay.
  • Remove the beef to a bowl and return wok to the stove. Add the remaining 1/2 tablespoon of oil to the wok and stir fry the garlic, chili peppers and green onion for 2-3 minutes.
  • Move the vegetables to one side of the wok, add beef to the other side. Pour the soy sauce mixture into the center and stir a little then combine beef, vegetables and sauce. Stir just a minute or so to combine and serve immediately over rice or thin noodles.