MONGOLIAN BEEF

Makes: 4 Servings

3/4 lb flank steak, think sliced across the grain
2 ½ tbsps cooking oil
2 tbsps minced garlic
10 small dried red chillies
10 green onions, cut into 3 -inch pieces
2 tbsps hoisin sauce
1 tbsp soy sauce

Marinade:
2 tbsps dark soy sauce
2 tbsps Chinese wine or dry sherry
1 tsp cornstarch

1. Combine marinade ingredients in a bowl.
2. Add beef and stir to coat. Let stand for 10 minutes.
3. Place wok over high heat until hot.
4. Add 2 tbsps oil, swirling to coat sides.
5. Add beef and stir-fry until no longer pink, 1 ½ to 2 minutes. Remove meat from pan.
6. Add remaining ½ tbsp oil to wok, swirling to coat sides.
7. Add garlic and chilies; cook, stirring, until fragrant, about 10 seconds.
8. Add green onions and stir-fry for 1 minute.
9. Return meat to wok and add hoisin sauce and soy sauce; cook until heated through.