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.

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