Mongolian Beef

Nutrition per serving

Ingredients

• 1 lb beef flank, cut into smaller pieces
• 1 tbsp dark soy sauce
• 1 tbsp white cooking wine
• 1 tbsp soy sauce
• 1/4 tsp baking soda
• 1/4 tsp white pepper
• 3 tbsp corn starch
• 1 tbsp oyster sauce
• 1/2 tbsp dark soy sauce
• 1/2 tbsp soy sauce
• 1 tsp chicken bouillon
• 2 tsp sugar
• 1/2 tsp white pepper
• 1 tsp sesame oil
• 1/3 cup oil
• 5 cloves garlic, minced
• 1 tsp grated ginger
• 1 white onion
• green onion

Instructions

1. Season the beef with dark soy sauce, white cooking wine, soy sauce, baking soda, white pepper, and corn starch, then mix until well combined and let it marinate for 15 minutes.
2. For the sauce, mix oyster sauce, dark soy sauce, soy sauce, chicken bouillon, sugar, white pepper, and sesame oil.
3. Heat a hybrid wok to medium heat and add oil.
4. Add the marinated beef, spread evenly, and cook for about 3 minutes per side.
5. After 6 minutes, remove the beef from the wok.
6. In the same oil, sauté minced garlic and grated ginger for about 1 minute.
7. Add the white onion and sauté for about 2 minutes or until slightly translucent.
8. Add the beef back into the wok along with the sauce, toss for about 2 more minutes, and then add green onion.
9. Toss and serve over a bed of white rice.