1 lb sirloin or flank steak
1 T. soy sauce
1 T. rice vinegar
1 t. chile oil
1 T. minced fresh ginger
1 T. cornstarch
2 bunches green onions, sliced into one-inch diagonal pieces
4 leeks (white part only) sliced into 1/4″ thick rounds
2 Anaheim peppers, diced (seeds and veins removed)
Chinese or other hot peppers to taste.
3 garlic clove, minced
3 T. hoisin sauce
1 T. water
1 T. lemon juice
1 T. dark soy sauce
2 t. rice vinegar
1/4 t. chile paste, or to taste
Sesame oil for stir-frying
Slice the beef into long strips against the grain and place in a bowl or plastic bag. Mix the marinade ingredients together and then pour over beef. Allow to marinade for 30 minutes to 8 hours. Drain on a rack or paper towels for 10 minutes.
Heat 2 T. sesame oil in wok on high heat. Add the beef and stir fry until browned. Remove and set aside.
Add a little more oil to the wok if necessary, then add vegetables. Stir fry for 2-3 minutes. Add sauce and bring to a boil, allowing sauce to thicken somewhat. Return the beef to the pan and combine with the sauce and vegetables. Serve over rice or noodles.