3/4
pound flank steak, thinly sliced across the grain
2
1/2 tablesspoons cooking oil
2
tablespoons minced garlic
10
small dried red chilies
10
green onions, cut into 3-inch pieces
2
tablespoons hoisin sauce
1
tablespoon soy sauce
Marinade:
2 tablespoons
dark soy sauce
2
tablespoons Chinese rice wine or dry sherry
1
teaspoon cornstarch
Procedures:
1.
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand
for 10 minutes.
2.
Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat
sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
Remove
meat from pan.
3.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and
chilies; cook, stirring, until fragrant, about 10 seconds. Add green
onions
and stir-fry for 1 minute.
4.
Return meat to wok and add hoisin sauce and soy sauce; cook until
heated
through.