This is one of my favorite dishes at a Chinese restaurant, if this or Chow Fun are on the menu, I'm ordering it. This was actually a lot easier to make than I thought. It's got a perfect amount of spice (of course I added Sriracha to mine), but everyone seemed to really enjoy it. Adding to the regular menu at the Stout House!
Ingredients:
1/4 cup plus 2 tbsp Hoisin Sauce
2 tbsp Low Sodium Soy Sauce
1 tbsp Dark Brown Sugar
1 1/2 tbsp Water
1 1/2 lbs flank steak, sliced very thinly
Salt
Black Pepper
1/4 cup Cornstarch
6 tbsp Peanut Oil
2 tsp grated Ginger
6 Dried Red Chilis
4 Garlic Cloves, minced
4 Green Onions, sliced
Sesame Seeds for Garnish
Instructions:
Whisk together the hoisin sauce, the soy sauce, the brown sugar and the water; set aside.
Toss the sliced steak with salt and black pepper, plus the the cornstarch; set aside while you heat your pan.
Place a wok over high heat, and add in about 4 tbsp of the oil, add in some of the steak (working in batches) in an even layer and sear for 2 mins, flip and sear on the other side, until the steak has a brown crust; remove repeat with the rest of the steak.
Reduce the heat to medium-low, add about 2 tbsp more of the oil then add in the dried red chilis and stir to fry for about 30 seconds, add in the ginger and the garlic, and stir together for about 30 seconds until aromatic.
Add in the beef and stir to coat it in the mixture for about 30 seconds, then add in sliced green onions, and the sauce, and toss everything together to coat and become hot for about 30 seconds more. Serve hot with Jasmine Rice!
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