Spicy Shanghai Beef - cooking recipe

Ingredients

3 tablespoons peanut oil
2 minced garlic cloves
1/4 - 1/2 teaspoon crushed red pepper flakes (depending on how hot you want it)
1 1/2 cups of sliced onions
1 1/2 teaspoons of minced gingerroot
1 1/2 lbs of cubed tip steak
1/2 cup chicken broth
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup beef broth
1 (8 ounce) can bamboo shoots (drained)
1 (8 ounce) can water chestnuts (drained)
2 tablespoons cornstarch
2 tablespoons sesame oil
1/2 cup scallion (optional)
1 (12 ounce) box pasta (cooked)

Preparation

Heat wok to 375\u00b0F and then add oil (always heat wok first).
Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
Stir broth mixture into beef/onion mixture.
Cover and reduce heat.
Simmer for 10-15 minutes.
Dissolve cornstarch in remaining 1/4 cup of chicken broth.
Stir cornstarch mixture into wok.
Cook until sauce thickens.
Add bamboo shoots and water chestnuts.
Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
Garnish with scallions, if desired.