Prepare your sauce and set aside: whisk together the hoisin sauce, brown sugar, soy sauce and water. (Make sure the brown sugar is well incorporated) 

Cut the beef into thin strips (1.5 inch strips) 

In a bowl mix together cornstarch, salt and black pepper (I also added in 1 tbsp of paprika, totally optional). Coat the beef strips in the cornstarch mix and set aside while you heat up your pan. 

Using either a wok, cast iron skillet or even just a heavy bottom pan, heat up 6-7 tbsp vegetable oil over high heat. Once the pan is hot (you’ll know when it starts smoking a bit)  toss in the beef strips and fry them until they form a brown crust (don’t over cook the beef strips or else it’ll be too rubbery). Work in batches that way you don’t overcrowd the pan. Thinly sliced strips do not take long to fry. 

After all the beef strips have been fried, set them aside and reduce the heat under the pan to medium-low and add in 2 tbsps more of the oil. Next, add in the dry chili’s and stir fry them until lightly browned. Add the fried beef strips back in the pan, along with the scallions and pour in the sauce you prepared earlier. Give everything a nice stir, making sure to coat all the beef strips with the sauce. Cook on medium heat for 3-4 minutes. Serve with fried rice or just white rice and Enjoy!