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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant. Ingredients:
3 tablespoons soy sauce |
2 tablespoons chinese rice wine or 2 tablespoons dry sherry |
1 teaspoon cornstarch |
3/4 lb flank steak, thinly sliced across the grain |
2 1/2 tablespoons cooking oil |
2 tablespoons garlic, minced |
10 small dried red chilies |
10 green onions, cut into 3-inch pieces |
2 tablespoons hoisin sauce |
Directions:
1. Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
2. 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.
3. 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.
4. Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
5. Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).
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