Mongolian beef

Ingredients:

3/4 pound flank steak, thinly sliced across the grain
2 1/2 tablesspoons cooking oil
2 tablespoons minced garlic
10 small dried red chilies
10 green onions, cut into 3-inch pieces
2 tablespoons hoisin sauce
1 tablespoon soy sauce
Marinade:

2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 teaspoon cornstarch

Preparation:

Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and chilies. Cook, stirring, until fragrant, about 10 seconds. Add green onions and stir-fry for 1 minute.
Return meat to wok and add hoisin sauce and soy sauce. Cook until heated through.