• Remove all visible fats from the steaks. Combine the remaining steak ingredients in bowl and mix well. Add the meat and marinate overnight in the refrigerator. When ready to prepare the dish, drain the steaks and cut into 1/4-inch strips. Set aside
• Heat a wok until very hot and add the peanut oil. When the oil is hot, add the flank steak and stir-fry until golden-brown on the outside and medium-rare in the center, about 2 minutes
• Add the garlic and ginger. Then add the rest of the vegetables, and stir-fry until tender-crisp, about 2 minutes
• In a small bowl, combine the honey and mustard seeds, set aside

Preparing chili-chive crepes

• In a mixing bowl, combine the eggs, salt, chili power, garlic chives, and flour. Slowly incorporate the milk until you have a smooth batter. Seat the batter aside to rest for about 45 minutes
• Heat a small frying pan and coat it with oil or room-temperature butter. Pour a small amount of batter into the center of the skillet; with a rotating movement, turn the pan until the batter is spread evenly over the bottom
• Over the low heat, cook the crepe until the bottom is golden, about half a minute. With a spatula, turn the crepe and cook the other side until it is golden, another half minute. Remove the crepe from the pan and set it on a piece of wax paper so they won't stick together, until you have 12

Serving:

• Brush the inside of each crepe with the honey and mustard seeds mixture. Place some of the meat vegetable mixture in the center and roll crepe into a cylinder. Serve at once