YIELD: 8 servings
4 Tbsps. soy sauce, divided
3 tsps. cornstarch, divided
1½ lbs. flank steak, thinly sliced across the grain
4 Tbsps. dry sherry (optional)
2 tsps. Oriental sesame oil
2 tsps. chili paste (optional)
4 Tbsps. vegetable oil
2 large onion (about 9 to 11 oz.) sliced vertically
2 tsps. minced garlic dried whole red chili peppers, to taste
2 Tbps. water
1. Combine 1 Tbsp. soy sauce and 1 tsp. cornstarch in medium bowl. Add beef; stir to coat. Let stand 30 minutes.
2. Combine remaining 3 Tbsps. soy sauce, sherry, sesame oil and chili paste in small bowl; set aside. Heat wok or large skillet over medium heat. Add vegetable oil, swirling to coat sides. Add onion, garlic and chili peppers; cook and stir until onion is tender. Add beef; stir fry 2 minutes or until lightly browned. Add soy sauce mixture and mix well. Combine remaining 2 teaspoons cornstarch and the water; mix into onion mixture. Cook and stir until sauce boils and thickens.
Recipe and image: the National Onion Association.