Szechuan Beef

1 pound steak, thinly sliced (top sirloin used in photo)
1 T soy sauce
1 t dry wine
2 t cornstarch
4 T vegetable oil
1 t garlic, minced
2 dried red japanos peppers
3 green onions, diced
Sauce:
1 t sugar
1/4 t black pepper
1/4 t ground ginger
1/2 t sesame oil

Mix beef with soy sauce, wine, and cornstarch and set aside. Heat wok (or large saute pan) and vegetable oil over high heat approximately 3 minutes. Stir-fry garlic and japanos until fragrant, about 1 minute.

Add beef and sauce ingredients and stir-fry over high heat just until beef is no longer pink on outside, about 2 to 3 minutes. Top with green onion and serve over steamed rice. Serves 2.

Chef's Note: Remove japanos peppers prior to storing leftovers as they will increase in heat over time.