|Dark soy sauce||2 Tablespoon|
|Chinese rice wine/Dry sherry||2 Tablespoon|
|Flank steak||3⁄4 Pound, thinly sliced|
|Vegetable oil||2 1⁄2 Tablespoon (2 Tablespoons Plus 1 1/2 Teaspoons)|
|Minced garlic||2 Tablespoon|
|Dried red chilies||10 Small|
|Green onions||10 , cut into 3 inch pieces|
|Hoisin sauce||2 Tablespoon|
|Soy sauce||1 Tablespoon|
In a medium bowl, stir together the dark soy sauce, rice wine, and cornstarch.
Add the beef and stir to coat.
Let stand 10 minutes at room temperature.
Place a wok over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat the sides of the pan.
With a slotted spoon, lift the beef from the marinade and stir-fry until no longer pink, 1 1/2 to 2 minutes.
With a slotted spoon, transfer the beef to a bowl.
Add the remaining 1 1/2 teaspoons oil to the wok, swirling to coat the sides.
Add the garlic and chilies; cook, stirring, until fragrant, about 10 seconds.
Add the green onions and stir-fry 1 minute.
Return the beef to the wok.
Add the hoisin and soy sauce; cook until heated through.