Mongolian Beef (Better Than Takeout!)

Ingredients (19)

• ·tbsp dark soy sauce
• ·tbsp white cooking wine
• ·tbsp soy sauce
• ·tsp baking soda
• ·tsp white pepper
• ·tbsp cornstarch
• ·tbsp oyster sauce
• ·tbsp dark soy sauce
• ·tbsp soy sauce
• ·tsp chicken bouillon
• ·tsp sugar
• ·tsp white pepper
• ·tsp sesame oil
• ·cup oil
• ·lb flank steak
• ·garlic cloves
• ·tsp fresh ginger
• ·white onion
• ·for garnish green onions

1. 1

   Slice the flank steak thinly against the grain. Add to a bowl with all the marinade ingredients and mix until fully coated. Let marinate for at least 15 minutes.

2. 2

   In a separate bowl, mix together all the sauce ingredients and set aside.

3. 3

   Heat oil in a pan or wok over medium-high heat. Fry the marinated beef in batches until crispy and cooked through. Remove and set aside.

4. 4

   In the same pan, add garlic, ginger, and sliced white onion. Sauté until fragrant and slightly softened.

5. 5

   Pour in the prepared sauce and let it simmer for 1–2 minutes until glossy and thickened.

6. 6

   Add the cooked beef back into the pan and toss to coat evenly in the sauce.

7. 7

   Finish with sliced green onions and serve hot over rice or noodles.