Tender Hunan Beef Stir-fry

Slice the flank steak into thin pieces against the grain.

In a large bowl, combine 1 tablespoon soy sauce, sherry, cornstarch, salt, and pepper. Toss the sliced beef in the marinade and let it sit for 15 minutes.

Heat 2 tablespoons of Canola oil in a wok or large pan over medium-high heat until it starts to shimmer, then add the marinated beef. Cook for 2-3 minutes, stirring gently to prevent sticking.

Remove beef from the pan, and set aside on a paper towel-lined plate to absorb excess oil.

Remove excess oil, leaving only about half tablespoon in the wok.

In the same wok, add the remaining tablespoon of Canola oil and increase the heat to high. Now add the garlic, ginger, chopped Thai peppers, the remaining 1 tablespoon soy sauce, and the sesame oil. Stir fry until the aromatics become fragrant, which should take about 30 seconds.

Add the julienne cut bell pepper to the wok, stir-frying until just tender.

Return the beef to the wok, mixing everything together quickly to combine. Remove the wok from heat.

Plate your stir fry, and garnish with sliced green onions and lightly toasted sesame seeds.