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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