Hot and Spicy Onion Beef Stir Fry
Yield; 4 servings.
| Soy sauce, divided | 2 Tbsp. |
| Cornstarch, divided | 3 tsp. |
| Flank steak, thinly sliced across the grain | 3/4 lb. |
| Dry sherry (optional) | 2 Tbsp. |
| Oriental sesame oil | 1 tsp. |
| Chili paste (optional) | 1 tsp. |
| Vegetable oil | 2 Tbsp. |
| Onion, large (about 9 to 11 ounces sliced vertically | 1 |
| Garlic, minced | 1 tsp. |
| Dried whole red chili peppers | To taste |
| Water | 1 Tbsp. |
Combine 1 tablespoon soy sauce and 1 teaspoon cornstarch in medium bowl. Add beef; stir to coat. Let stand 30 minutes.
Combine remaining tablespoon soy sauce, sherry, sesame oil and chili paste in small bowl; set aside.
Heat wok or large skillet over medium heat. Add vegetable oil, swirling to coat sides. Add onion, garlic and chili peppers; cook and stir until onion is tender. Add beef; stir-fry 2 minutes or until lightly browned. Add soy sauce mixture and mix well.
Combine remaining 2 teaspoons cornstarch and the water; mix into onion mixture. Cook and stir until sauce boils and thickens.
