Mongolian Beef

Marinade

• ½ tbsp dark soy sauce
• 1 tbsp white cooking wine
• ½ tbsp soy sauce
• ¼ tsp baking soda
• ¼ tsp white pepper
• 3 tbsp corn starch

Sauce

• 1 tbsp oyster sauce
• ½ tbsp dark soy sauce
• ½ tbsp soy sauce
• 1 tsp chicken bouillon
• 2 tsp sugar
• ½ tsp white pepper
• 1 tsp sesame oil

Beef

• ⅓ cup oil
• 1 lb beef flank, cut into bite-size pieces
• 5 garlic cloves, minced
• 1 tsp grated ginger
• 1 white onion
• Green onion, cut into batons

Directions

• Season the beef with the marinade ingredients (dark soy, cooking wine, soy, baking soda, white pepper) and the cornstarch. Mix until well combined and marinate 15 minutes.
• Make the sauce: combine the oyster sauce, dark soy, soy, chicken bouillon, sugar, white pepper and sesame oil. Mix well.
• Heat a wok over medium heat and add ⅓ cup oil. Add the beef, spread it evenly, and cook about 3 minutes per side (about 6 minutes total). Remove.
• In the same oil, sauté the minced garlic and grated ginger for about 1 minute.
• Add the white onion and sauté about 2 minutes, until slightly translucent.
• Return the beef to the pan, add the sauce, and cook about 2 more minutes.
• Toss in the green onion and serve over white rice.

Ready in under 30 minutes. Method transcribed from the video (rough). From lov.kari on Instagram.