Hot and Spicy Onion Beef

50 mins/ 4 servings

Source: National Onion Association

• 2 tbsp soy sauce, divided
• 1 cornstarch, divided
• 3/4 pound flank steak, thinly sliced across the grain
• 2 tbsp dry sherry (optional)
• 1 tsp oriental sesame oil
• 1 tsp chili paste (optional)
• 2 tbsp vegetable oil
• 1 large onion (about 9 to 11 ounces) sliced
• 1 tsp minced garlic
• 1 tsp water
• dried whole red chili peppers, to taste

Combine 1 tbsp soy sauce and 1 tsp cornstarch in medium bowl. Add beef; stir to coat. Let stand 30 minutes. Combine remaining tbsp soy sauce, sherry, sesame oil and chili paste in small bowl; set aside. Heat wok or large skillet over medium heat. Add vegetable oil, swirling to coat sides. Add onion, garlic and chili peppers; cook and stir until onion is tender. Add beef; stir-fry 2 minutes or until lightly browned. Add soy sauce mixture and mix well. Combine remaining 2 teaspoons of cornstarch and water; mix into onion mixture. Cook and stir until sauce boils and thickens.

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