Mongolian Beef

Adapted from Jet Tila's recipe with some extra knife skills.

Ingredients

Beef:

1½ lbs. flank steak, trimmed

1 tsp. baking soda

1 tsp. salt

2 Tbsp. cornstarch

2 Tbsp. water

2 Tbsp. vegetable oil

Sauce:

1 tsp. minced garlic

1 tsp. minced (fresh) ginger

3 Tbsp. oyster sauce

3 Tbsp. hoisin sauce

2 Tbsp. soy suce

3 tsp. white vinegar

½ Tbsp. cornstarch

Stir-Fry:

3 Tbsp. vegetable oil

3 cloves garlic, minced

4-6 dried chiles

½ red bell pepper, cut into large dice

½ green bell pepper, cut into large dice

½ medium onion, cut into large dice

2 green onions, sliced

Directions

1. Slice the flank steak across the grain into ¾"-thick slices on an angle to make planks, then cut the planks ¾" planks, cutting diagonally into the meat to maximize surface area: see this video on Sogigiri.

2. Place the steak in a shallow bowl and add baking soda, salt, cornstarch, water and vegetable oil. Massage all the ingredients into the meat.

3. Set it aside until ready to use (at least 20 minutes), or you can cover and refrigerate for a few days.

4. For the sauce, combine all the ingredients and set aside.

5. To make the stir fry: heat the oil to medium-high in a wok or medium saute pan, and saute the garlic until light brown.

6. Stir in the beef and allow to cook undisturbed for about 30 seconds.

7. Stir and scrape the pan and cook for another 30 seconds.

8. Stir in all the vegetables and let them cook for about 2 minutes, until the onion starts to turn translucent.

9. Add the sauce, stir constantly and let cook for about 2 minutes, until the sauce thickens.

Adapted from Jet Tila.