INGREDIENTS

• ¾-pound Blackwell Angus flank steak, thinly sliced across the grain
• 3 tablespoons soy sauce, divided
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 ½ tablespoons cooking oil, divided
• 2 tablespoons garlic, minced
• 10 small dried red chiles
• Green onions
• 2 tablespoons hoisin sauce
• 1 package (16 ounces) rice noodles

INSTRUCTIONS

1. In a 13 x 9-inch dish, combine 2 tablespoons soy sauce, rice wine and cornstarch. Add beef, and coat. Cover, and let marinate at least 10 minutes.
   
2. Place a wok or skillet over high heat until hot. Add 2 tablespoons oil, swirling to coat sides.
   
3. Add beef, and stir-fry until meat reaches 145°F on an internal meat thermometer for medium doneness. Remove meat from pan.
   
4. Add remaining ½ tablespoon oil to wok or skillet, swirling to coat sides. Add garlic and chiles. Cook until fragrant.
   
5. Add green onions, and stir-fry 1 minute. Return meat to wok or skillet, and add hoisin sauce and remaining soy sauce. Cook until heated through.
   
6. Serve over crispy rice noodles. (In a 6-quart stockpot, heat oil to 375°F and deep-fry rice noodles until puffy. Then, drain onto paper towel.)