Ingredients
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3 tablespoons soy sauce
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2 tablespoons chinese rice wine or 2 tablespoons dry sherry
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1 teaspoon cornstarch
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2 1/2 tablespoons cooking oil
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2 tablespoons garlic, minced
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10 small dried red chilies
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10 green onions, cut into 3-inch pieces
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2 tablespoons hoisin sauce
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3/4 lb flank steak, thinly sliced across the grain
Instructions
- Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
- Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
- Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
- Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
- Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).