Mongolian Beef
3/4 pound flank steak, thinly sliced across the grain 2 1/2 tablespoons 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
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. 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. 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. Return meat to wok and add hoisin sauce and soy
sauce; cook until heated through.
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