Moo's Shredded Beef with Hot Sauce

1 lb. flank steak
6-8 fresh water chestnuts
2 T tree ears fungi
2 tsp. fresh ginger, chopped
1 tsp. garlic clove, chopped
6 T olive oil

Marinade
2 T dark soy sauce
1 T sherry
1/2 tsp. sugar
1 T cornstarch

Seasoning Sauce
2 T dark soy sauce
1 T sherry
1 T sugar
1 T wine vinegar
2 T hot bean sauce
2 tsp. cornstarch
1 T sesame oil
1/2 tsp fresh ground pepper
2 T scallions, shredded

In a bowl, mix marinade ingredients: soy sauce, sherry, sugar and cornstarch. Cut flank steak against the grain in 2" long thin strips and marinate for about 20 minutes. Set aside. Soak tree ears in hot water for about 20 minutes. Then cut into small pieces. Peel water chestnuts and slice. Mix all seasoning sauce ingredients: soy sauce, sherry, sugar, vinegar, hot bean sauce, cornstarch, sesame oil, pepper and scallions.

Heat 4 T olive oil in wok. Stir fry shredded beef for 2 minutes. Remove and set aside. Heat another 2 T oil in the same wok. Stir fry chopped ginger and garlic then add tree ears and water chestnuts. Stir a few times, mix in the beef, stirring constantly. Finally pour in the seasoning sauce (give it a stir before pour because the cornstarch will settle to the bottom). Mix well and serve hot.