Mongolian Beef

Add beef (1 ½ lb) to bowl with 1 tbs oil, 3 tbs soy sauce, 2 tbs rice vinegar, 1 tsp white pepper, 1 tsp baking soda, 2 tbs cornstarch, and mix well; marinate for 10 min while mixing sauce and cornstarch slurry

Add 2 more tbs of cornstarch to the beef until fully coated and any marinating liquid is absorbed

Heat a wok on high heat and add 1” of oil

Once the oil is hot enough (can test by sticking a toothpick or wooden utensil in it and waiting for the wood to start simmering), cook the beef until edges are brown

Remove the beef and strain out all of the oil, leaving 1 tbs in the wok for cooking

Add the onions, green onions, dried chili peppers, and sauté for 1-2 min

Add in garlic and ginger; sauté for another 1-2 min

Add in the beef and sauté for 1 min

Slowly pour the sauce around the edge of the wok

Gently stir it until it comes to a simmer

Add the sesame oil and cornstarch slurry to the edge of the wok and lower heat to low

Stir and toss until sauce thickens; turn the heat off

Garnish with sesame seeds

Build bowls and garnish with more sesame seeds

Store in the fridge for up to 5 days or in the freezer for 6 months