Mongolian Beef

3/4 pound flank steak, thinly sliced across the grain
2 tbs dark soy sauce
2 tbs Chinese rice wine or dry sherry
1 tsp tapioca (or corn) starch

1 1/2 tbs oil
2 tbs minced garlic
10 small dried red chilies
10 green onions, cut into 3-inch pieces
2 tbs hoisin sauce
1 tbs soy sauce

Thinly slice meat across the grain, about 1/8 inch thick. Combine 2 tablespoons dark soy sauce, Chinese rice wine or dry sherry, and 1 teaspoon tapioca starch in a bowl, add beef and stir to coat. Let stand for 10 minutes.

Add 1/2 tablespoon oil to wok and add garlic and chilies. Stir for about 10 seconds and add green onions; stir-fry for 1 minute more. Remove vegtables from pan. Place wok over high heat and add 1 tablespoon oil. Add beef and stir-fry for 2-3 minutes. Return vegtables to wok and add hoisin sauce and soy sauce. Heat thoroughly and serve.

Serves 4