Mongolian Beef

• portions: Serves 3-4
• temps total: 22 minutes

Ingrédients

1 lb beef flank, sliced into 2 inch pieces

1 large onion

4-5 green onion stalks

4-5 cloves garlic, finely minced

1 tsp ginger, grated

Optional: 4-7 Dried chilies for spice

Marinade

3 tbsp cornstarch

1/4 tsp baking soda

1 tbsp shao xing wine

1/2 tbsp soy sauce

1/2 tbsp dark soy sauce

1/4 tsp ground white pepper

Sauce

1 tbsp oyster sauce

1/2 tbsp dark soy sauce

1/2 tbsp soy sauce

2 tsp sugar

1 tsp chicken bouillon

1 tsp Sesame oil, or to taste

1/2 tsp white or black pepper

1/3 cup Cooking oil, for shallow fry

Steamed rice, to serve

Instructions

Marinate sliced beef with cornstarch, baking soda, shao xing wine, soy sauce, dark soy sauce, and white pepper. Mix well and marinade for 15 mins.

To make the sauce, combine oyster sauce, dark soy sauce, sugar, chicken bouillon, white pepper, and sesame oil. Set aside

Heat a wok with 1/3 cup of oil (use more or less if you want). Ensure oil is hot, then add in marinated beef. Spread out evenly and leave it to cook for 2-3 mins on each side for a nice crust.

Once beef is 90% cooked through, strain the beef from oil and set it aside.

Leave 2-3 tablespoons of oil in wok and add ginger, garlic and dried chillies. Cook until fragrant.

Add in onions and cook for 2-3 mins or until barely translucent.

Add in beef along with the sauce and toss evenly. (2 mins)

Top with green onions and toss one last time.

Serve with steamed rice or by itself. Enjoy!