April 8th, 2012
Recipe by Martin Yan
In a medium bowl, combine soy sauces, rice wine and cornstarch and mix well. Add beef and stir to coat evenly. Let stand for 10 minutes.
Place a wok or pan over high heat. Add oil, swirling to coat sides. Add chili and garlic and cook, stirring, until fragrant, about 20 seconds. Add beef and stir-fry until barely pink in the center, 3 to 4 minutes.
Add green onions and pepper and cook until onions wilt. Add chili bean paste and hoisin sauce and toss to coat meat evenly. Serve.