Shangri-La Beef - cooking recipe

Ingredients

Marinade
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon cornstarch
Beef
12 ounces beef tri-tip steak or 12 ounces flank steaks, thinly sliced across the grain
2 tablespoons peanut oil
14 dried red chili peppers
2 garlic cloves, minced
4 green onions, cut into 2-inch pieces
1/2 red bell pepper, seeded, cut into 2-inch pieces
1 tablespoon chili bean paste
1 tablespoon hoisin sauce

Preparation

For marinade: whisk together the soy sauces, rice wine and cornstarch in a medium bowl until well mixed. Add the beef, stirring to coat evenly. Let stand 10 minutes.
Heat a wok over high heat: add the oil, swirling to coat the sides. Add the chilies and garlic; cook, stirring, until fragrant, about 20 seconds.
Add the beef; stir-fry until barely pink in the center, about 3-4 minutes. Add the green onions and bell pepper; cook until the onions wilt, about 1 minute.
Add the chili bean paste and hoisin sauce, tossing to coat the meat evenly.
Transfer to a serving plate; serve with steamed white rice.
**you might want to remove the dried chilies before serving -- they are in there for their heat factor (they add their heat to the oil that flavors the rest of the dish) but if you actually eat one, it might not be a pleasant experience. You can leave them in, because they look pretty, but warn your family and/or guests about their potential.