Mongolian Beef
Grapeseed or peanut oil
1 lb. flank steak, sliced thin and then cut into 1-inch strips
Sesame seeds
Meat Bowl
2 tsp. dark soy sauce
2 tsp. soy sauce
1 Tbsp. shaoxing wine
1 tsp. baking soda
1 tsp. white pepper
3 Tbsp. corn starch
Ginger/Garlic Bowl
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
Onion Bowl
1 large onion, diced
Sauce Bowl
1 Tbsp. oyster sauce
1 Tbsp. chicken stock
2 tsp. sugar
2 tsp. dark soy sauce
2 tsp. soy sauce
1/2 tsp. white pepper
Green Onion Bowl
1 bunch green onions, chopped into 1-inch pieces
Set up the five Bowls (Meat, Onion, Ginger/Garlic, Sauce and Green Onion). Stir the Meat Bowl to thoroughly mix, then add the meat. Toss with your hands until all the meat is evenly coated with marinade. Let the meat rest in the marinade for a couple of hours. Add 2 Tbsp. oil to a wok over high heat. When th oil just begins to smoke, pour the Ginger/Garlic Bowl into the wok and stir-fry for 30 seconds. Add the Onion Bowl. Cook and toss the onions for about 2 minutes. Add the Meat Bowl. Cook and toss the meat and onions until the meat is just cooked (about 6 minutes). Pour in the Sauce Bowl. Keep tossing until sauce thickens. Add the Green Onion Bowl and toss everything together. Remove from heat and add the sesame seeds. Toss until everything is combined and serve.
Our comments: Maybe not quite as good as Mongolian Beef at First Emperor, my favorite dish at my favorite Chinese restaurant, but I can choke it down.