Mongolian Beef

Instructions

1. Marinate the beef. In a large mixing bowl, add the sliced beef with baking soda, cornstarch, Shaoxing wine, water, soy sauce, white pepper, and vegetable oil. Mix until thoroughly combined and marinate for at least 30 minutes.
2. Mix Mongolian sauce. In a medium mixing bowl, add the brown sugar, water, soy sauce, oyster sauce, white pepper, dark soy sauce, sesame oil. Mix until combined.
3. Dredge the beef. Place the 1/2 cup of cornstarch in a large bowl and evenly dredge each slice of beef and shake off any excess.
4. Cook the beef. In a wok or large skillet, heat vegetable oil over medium-high heat until hot. Working in batches to avoid overcrowding the pan, cook the beef in a single layer for 1 minute on each side. Remove the beef from the wok.
5. Cook the stir fry. Drain the oil from the wok, leaving about 1 tablespoon. Heat the wok over medium heat, add the onion, ginger, garlic, dried red chili peppers, and white parts of the green onion, and saute for 1 minute until fragrant.
6. Add sauce and cornstarch slurry. Add the sauce and bring the sauce to a simmer for 1-2 minutes. Then mix the cornstarch and water into a slurry and slowly stir in until the sauce has thickened.
7. Add beef and green onion. Then add the beef and green parts of the green onion and toss until everything is combined, about 30 seconds until the green onions are just wilted.
8. Serve. Serve immediately with steamed rice and enjoy!