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1
Slice the steak first with the grain into 2-inch wide strips.
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2
Then cut each strip across the grain into 1/4-inch thick slices.
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3
Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
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4
Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
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5
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan.
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6
Swirl in 1 tablespoon of the oil and add the beef in a single layer.
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7
Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute.
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8
Transfer to a plate or bowl.
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9
Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds.
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10
Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes.
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11
Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through.
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12
Remove from the heat and serve with rice, grains or noodles.
