Rainbow Beef

Directions

1. 1
   Slice the steak first with the grain into 2-inch wide strips.
2. 2
   Then cut each strip across the grain into 1/4-inch thick slices.
3. 3
   Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
4. 4
   Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
5. 5
   Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan.
6. 6
   Swirl in 1 tablespoon of the oil and add the beef in a single layer.
7. 7
   Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute.
8. 8
   Transfer to a plate or bowl.
9. 9
   Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds.
10. 10
    Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes.
11. 11
    Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through.
12. 12
    Remove from the heat and serve with rice, grains or noodles.