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|
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.