Mongolian Beef

Ingredients
1 lb flank or skirt steak, sliced into thin 2 inch pieces against the grain
1 large yellow onion, 1/4 inch slices
5 green onions stalks, sliced into 2 inch pieces
5 garlic cloves, finely minced
2-3 tsp ginger, finely minced
3-5 dried chilies for added spice, optional
1/3 cup neutral high heat oil for shallow fry (like avocado, grapeseed or peanut oil)
Steamed rice to serve with beef

For the marinade
1/2 tsp baking soda
3 Tbsp cornstarch
1 Tbsp shaoxing wine (can sub dry sherry or white wine)
1 Tbsp soy sauce
1 Tbsp dark soy sauce
1/2 tsp white pepper


For the sauce
2 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp dark soy sauce
3 tsp sugar
1 Tbsp chicken bouillon
2 tsp Sesame oil, or to taste
1 tsp white pepper

Directions
To marinate the meat
Add the baking soda to your sliced meat and gently rub into the meat. Then mix the cornstarch, Shaoxing wine, soy sauce, dark soy sauce and white pepper into the meat and marinate for 30 minutes.

Make the sauce
In a small bowl or container, combine the oyster sauce, soy sauce, dark soy sauce, sugar, chicken bouillon, sesame oil and white pepper. Set aside.
Heat a wok or skillet over high heat. Add your oil and ensure that it is hot and shimmering. Then add in your marinated beef. Spread the meat out evenly and leave it to cook for 2-3 minutes on each side so that it develops a nice crust on it. Using a slotted spoon, take the meat out of the wok before it's completly cooked and set it aside. You will add it back with the onions later. Leave the oil in the wok. There should be at least 2-3 Tbsp of oil left, if not add a bit more oil.

Add the yellow onion and cook for 3-4 minutes, scraping up any browned bits from the meat until the onions have softened and are translucent. Add the garlic, ginger and chilies if using and cook for another 1-2 minutes.
Return the beef, the sauce and green onions the to wok and toss until everything is coated in the sauce, about 2 minutes.

Serve with steamed rice, spicy chili oil and roasted broccoli.