|Beef flank steak/Beef top round steak||1 Pound|
|Soy sauce||3 Tablespoon|
|Chinese rice wine/Dry white wine||3 Tablespoon|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried red chili pepper/1 1/2 teaspoons crushed red pepper||8 , crushed (Whole)|
|Grated gingerroot||2 Teaspoon|
|Carrots||2 , thinly bias sliced|
|Green onions||4 , cut into 1-inch pieces|
|Fried rice sticks/Hot cooked rice||1 Cup (16 tbs)|
Partially freeze beef.
Thinly cut, across the grain, into 1/4 -inch-thick slices.
Stack slices and cut into thin strips.
For sauce, in a bowl stir together soy sauce, rice wine or white wine, water, cornstarch, and sugar.
Preheat a wok or large skillet.
Add oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic, dried peppers, and gingerroot in hot oil for 30 seconds.
Add carrots and stir-fry for 1 minute.
Add green onions and stir-fry for 1 minute more.
Remove from wok.
Add half of the beef to the wok.
Stir-fry for 2 to 3 minutes or till done.
Remove meat from wok.
Stir-fry remaining beef for 2 to 3 minutes.
Return all meat to wok.
Push meat from the center of the wok.
Stir sauce; add to center of wok.
Cook and stir till mixture is thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetable mixture.
Serve over rice sticks or rice.