Source:

Teresa

Serves/Makes:2 or more

Ingredients

• 2 tbsp (30 ml) soy sauce, divided
• 3 tsp (15 ml) cornstarch, divided
• 3/4 lb (.3 kg). flank steak, thinly sliced across the grain
• 2 tbsp (30 ml) dry sherry
• 1 tsp (5 ml) sesame oil
• 1 tsp (5 ml) chili paste, optional
• 2 tbsp (30 ml) vegetable oil
• 1 tsp (5 ml) minced garlic
• 1 large onion, sliced vertically
• dried whole red chili pepper, to taste
• 1 tbsp (15 ml) water
• hot cooked rice

Preparation

• Combine 1 tbsp (15 ml) soy sauce and 1 tsp (5 ml) cornstarch in medium bowl.
• Add beef; stir to coat.
• Let stand 30 minutes.
• Combine remaining soy sauce, sherry, sesame oil and chili paste in a small bowl; set aside.
• Heat wok or large frying pan over high heat.
• Add vegetable oil, swirling to coat sides.
• Add garlic, onion and chili peppers; cook and stir until onions are tender.
• Add beef; stir-fry 2 minutes or until barely pink.
• Add sauce and mix well.
• Mix remaining 2 tsp (10 ml) cornstarch with water and onion mixture; cook and stir until sauce boils and thickens.
• Serve with hot cooked rice.

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