Two days ago, I marinated this thinly sliced beef in the hottest stuff I could find in the house. I used chili oil, chili sauce, dried chilis, crushed red pepper, garlic powder and sesame oil. Tonight, I cut it into strips and stir-fried it with asparagus, scallions and water chestnuts. It was satisfyingly spicy, exactly what I was shooting for. Brown rice was perfect to temper the heat...and the eggs.