1 tablespoon Soya Sauce
2 teaspoons Rice Wine (or chicken broth)
1 teaspoon Sesame Oil
1/2 teaspoon Salt
3 tablespoons Cornstarch
1 tablespoon Flour
1 pound Steak
Peanut Oil for sautéing
5 dried Chilis
1-1/2 tablespoons Peanut Oil
3 tablespoons minced Garlic
1 teaspoon Salt
3 tablespoons Sugar
1/2 cup Water
1 teaspoon Cornstarch mixed with 1 teaspoon Water
Place meat in freezer for about 20 minutes.
Slice against the grain, then finely shred the slices.
Combine meat with marinade and mix well.
Soak chilies in warm water.
Cut in half when soft. WASH HANDS after handling.
Heat wok until hot, add 2 tbs. oil and fry beef in 2 batches.
Remove with slotted spoon.
Heat a small saucepan and when hot add 1-1/2 tsp. oil, garlic,
chilies and stirfry for 20 seconds.
Add balance of sauce ingredients and simmer for 2 minutes.
Reheat wok and fry beef again until crisp, about 1 minute.
Remove beef from oil, drain and place on a warm platter.
Gently toss with the sauce, and serve.