Mongolian Beef

Step 1

Cut flank steak against the grain into ¾-inch cubes.

Step 2

In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 tablespoon cornstarch, water, 1 tablespoon vegetable oil, and sesame oil.

Step 3

Allow beef to marinate about 10 minutes while preparing the sauce and vegetables.

Step 4

In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, and 2 teaspoons cornstarch.

Step 5

Heat a wok or large saute pan over high heat.

Step 6

Add 2 tablespoons oil, once hot add the beef and stir to coat.

Step 7

Spread beef evenly in pan and allow to sear for 1 minute, stir and repeat, searing two more times, 3 minutes total cook time to brown the beef.

Step 8

Add ginger, garlic, and dried chilis, stir-fry for 30 seconds.

Step 9

Add onions and bell peppers, stir-fry for 2 minutes.

Step 10

Slowly pour sauce into the pan, stirring until it thickens, about 30-seconds.

Step 11

Taste beef and season with salt and pepper as desired.

Step 12

Garnish with sliced green onions and serve hot with rice.