Ingredients:
1 lb beef flank steak or 1 lb beef top sirloin steaks, very thinly sliced across-the-grain
3 tablespoons peanut oil, divided
1 tablespoon soy sauce
2 tablespoons dry sherry
3 tablespoons water
2 green onions, thinly sliced
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1 tablespoon asian chili paste with garlic ( or to taste)
2 tablespoons sugar
2 tablespoons dry sherry
1 tablespoon toasted sesame oil
1 tablespoon distilled white vinegar
1/4 teaspoon fresh ground black pepper
Directions:
Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes.
Mix Hunan Sauce ingredients together in a bowl and set aside.
After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl.
Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat.
Stir fry the beef until it is cooked but still a bit rare.
Remove beef onto a plate.
Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant.
Stir in the beef, heat through and serve.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.