1 pound boneless flank or sirloin steak

Marinade:

1/2 cup soy sauce
1/2 cup water
4 tablespoons dry sherry
4 teaspoons sesame oil
4 tablespoons brown sugar
2 teaspoons crushed red pepper

Other ingredients you will need:

3 tablespoons cornstarch
3 to 5 dried red chili peppers
1 or 2 bunches green onions, cut into 2 inch pieces
1 bunch of asparagus or broccoli cut into edible pieces
Peanut oil

Partially freeze the flank steak for easier slicing. Slice into 3×1/2 inch strips, and set aside.

In a large bowl, combine the soy sauce, water, sherry, sesame oil, brown sugar, and crushed red pepper.

Reserve ¼ cup marinade in small dish. Place beef in remainder of the marinade and coat well. Cover and refrigerate for four hours.

Add cornstarch to the reserve marinade and refrigerate. If more liquid is required to help the cornstarch dissolve, add two to four tablespoons of water.

When ready to cook, heat 2 tablespoons of peanut oil in a large wok over medium high heat. Place green onions, dried red chili peppers and asparagus (or broccoli) in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove vegetables and set aside.

In the same wok, heat another 3 tablespoons of peanut oil over medium high heat. Add beef mixture and sauté for 5 minutes, or until the beef is thoroughly cooked. Return veggies to the pan and add the remaining marinade and the cornstarch mixture. Sauté for 30 seconds or until slightly thickened and heated through.

Serve over steamed rice.