Szechuan Beef

• 1 pound flank steak, sliced very thinly
• 1 tablespoon soy sauce
• 1 teaspoon cooking wine
• 2 teaspoons cornstarch
• 4 tablespoons vegetable oil
• 1 teaspoon sliced fresh garlic
• 1 teaspoon sliced jalapeno pepper
• 6 (1-inch) sections green onion
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/2 teaspoon sesame oil

1. Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside.
2. Heat the wok and 4 tablespoons of vegetable oil.
3. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute.
4. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes.
5. Add the green onions during the last 1 minute of cooking.

flank steak, soy sauce, cooking wine, cornstarch, vegetable oil, garlic, jalapeno pepper, sections green onion, salt, sugar, black pepper, sesame oil

Taken from www.foodnetwork.com/recipes/szechuan-beef-recipe.html (may not work)