“A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant.”

Ingredients Nutrition

  • 3 tablespoons soy sauce
  • 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
  • 1 teaspoon cornstarch
  • 34 lb flank steak, thinly sliced across the grain
  • 2 12 tablespoons cooking oil
  • 2 tablespoons garlic, minced
  • 10 small dried red chilies
  • 10 green onions, cut into 3-inch pieces
  • 2 tablespoons hoisin sauce


  1. Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
  2. Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
  3. Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
  4. Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
  5. Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).

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