Rainbow Beef

• 1/2 pound lean flank steak
• 1 1/2 teaspoons cornstarch
• 1 tablespoon plus 1 teaspoon rice wine or dry sherry
• 1 teaspoon low sodium soy sauce
• 2 fat garlic cloves, minced
• Salt and freshly ground pepper
• 1 teaspoon sesame oil
• 2 tablespoons hoisin sauce
• 2 tablespoons peanut oil, rice bran oil or canola oil
• 1 tablespoon minced ginger
• 1/2 teaspoon red pepper flakes
• 8 ounces shiitake mushrooms, stems removed, caps quartered
• 4 bell peppers of varying colors
• 1 tsp cold water
• 1 anaheim pepper
• Salt to taste

1. Slice the steak first with the grain into 2-inch wide strips.
2. Then cut each strip across the grain into 1/4-inch thick slices.
3. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
4. Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
5. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan.
6. Swirl in 1 tablespoon of the oil and add the beef in a single layer.
7. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute.
8. Transfer to a plate or bowl.
9. Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds.
10. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes.
11. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through.
12. Remove from the heat and serve with rice, grains or noodles.

cornstarch, rice wine, soy sauce, garlic, salt, sesame oil, hoisin sauce, peanut oil, ginger, red pepper, shiitake mushrooms, bell peppers, water, anaheim pepper, salt

Taken from cooking.nytimes.com/recipes/1014599 (may not work)