3 tablespoons organic soy sauce
2 tablespoons chinese organic rice wine or dry cherry or a teaspoon of corn starch
3/4 lb organic flank steaks, thinly sliced across the grain
2 1/2 tablespoons canola oil
2 tablespoons organic garlic minced
10 small dried organic red chilies
10 organic green onions, cut into 3-inch pieces
2 tablespoons organic hoisin sauce
low-cholesterol dish
Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
Place a wok over high heat until hot. Add 2 tbs canola 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 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).
