Hot and Spicy Onion Beef

• 2 tbsp (30 ml) soy sauce, divided
• 3 tsp (15 ml) cornstarch, divided
• 3/4 lb (.3 kg). flank steak, thinly sliced across the grain
• 2 tbsp (30 ml) dry sherry
• 1 tsp (5 ml) sesame oil
• 1 tsp (5 ml) chili paste, optional
• 2 tbsp (30 ml) vegetable oil
• 1 tsp (5 ml) minced garlic
• 1 large onion, sliced vertically
• dried whole red chili pepper, to taste
• 1 tbsp (15 ml) water
• hot cooked rice

1. Combine 1 tbsp (15 ml) soy sauce and 1 tsp (5 ml) cornstarch in medium bowl.
2. Add beef; stir to coat.
3. Let stand 30 minutes.
4. Combine remaining soy sauce, sherry, sesame oil and chili paste in a small bowl; set aside.
5. Heat wok or large frying pan over high heat.
6. Add vegetable oil, swirling to coat sides.
7. Add garlic, onion and chili peppers; cook and stir until onions are tender.
8. Add beef; stir-fry 2 minutes or until barely pink.
9. Add sauce and mix well.
10. Mix remaining 2 tsp (10 ml) cornstarch with water and onion mixture; cook and stir until sauce boils and thickens.
11. Serve with hot cooked rice.

soy sauce, cornstarch, flank steak, sherry, sesame oil, chili paste, vegetable oil, garlic, onion, red chili pepper, water, rice

Taken from online-cookbook.com/goto/cook/rpage/000F21 (may not work)