Mongolian Beef

Step 1: Prep Ingredients

Slice the beef into 5mm thick pieces and mix with 2 tablespoons Chinese cooking wine, 1/3 teaspoon salt, 1/4 teaspoon baking soda, and 1/2 teaspoon black pepper. Let sit for 30 minutes, then add 1/4 cup cornstarch to coat the beef.

Cut and separate the green and white parts of the spring onion.

Coat the beef with additional cornstarch and mix with 1.5 large egg white, massaging for another 5 minutes.

Step 2: Make Sauce

Mix the sauce ingredients: 2 teaspoons cornstarch, 1 tablespoon oyster sauce, 3 tablespoons soy sauce, 3 tablespoons brown sugar, 2/3 cup water, and 1/2 teaspoon ark soy sauce. Set aside.

Step 3: Stir Fry

Heat 2 cups of frying oil and add the beef piece by piece; fry for 1-2 minutes per batch to prevent sticking.

In a separate pan, heat about 1.5 tablespoons cooking oil, then add the minced ginger, minced garlic, and the white part of the spring onion. Stir-fry until fragrant.

Pour in the prepared sauce and stir until it thickens. Return the beef to the pan and mix thoroughly.

Garnish with the green parts of the spring onion and serve with white rice.