Mongolian Beef

Steps

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1. 1
   Cut 450g of beef into evenly sized pieces.
   ▶ ≈1:11
2. 2
   In a bowl, combine the beef with 0.5 tbsp soy sauce, 0.5 tbsp Shaoxing wine, 0.25 tsp white pepper, 0.25 tsp baking soda, 1 tbsp cornstarch, and 1 tbsp oil. Massage well until evenly coated and marinate in the refrigerator.
   ▶ ≈1:34
3. 3
   Cut 4 green onions into 2-inch pieces, separating white and green parts.
   ▶ ≈2:09
4. 4
   Smash 5 garlic cloves and finely chop them.
   ▶ ≈2:30
5. 5
   Mince or grate 2 teaspoons of ginger.
   ▶ ≈2:37
6. 6
   In a small bowl, combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tsp dark soy sauce, 1.5 tbsp sugar, 1 tbsp honey, 1 tbsp Shaoxing wine, black pepper to taste, 1 tsp cornstarch, and 1 tbsp water. Mix well.
   ▶ ≈2:43
7. 7
   Remove marinated beef from refrigerator and lightly coat each piece with cornstarch (about 0.5 cup total), shaking off excess.
   ▶ ≈3:10
8. 8
   Heat 1 cup of oil in a large wok or pan over high heat until nearly smoking. Carefully add beef pieces in batches and fry for about 2 minutes until golden and crispy. Remove and drain on a wire rack.
   ▶ ≈3:33
9. 9
   Strain the oil through a fine mesh strainer, reserving about 2 tbsp in the wok.
   ▶ ≈4:08
10. 10
    Turn heat to medium, add white parts of green onions, garlic, ginger, and dried chilies. Sauté for about 1 minute until fragrant.
    ▶ ≈4:20
11. 11
    Pour in the sauce and bring to a boil, stirring occasionally.
    ▶ ≈4:57
12. 12
    Once boiling, increase heat to high, return the beef to the wok, and toss everything together for about 30 seconds until well coated.
    ▶ ≈5:04
13. 13
    Turn off heat, add the green parts of the green onions and 0.5 tbsp toasted sesame oil, then toss together.
    ▶ ≈5:18
14. 14
    Transfer to a serving plate and serve with hot rice.
    ▶ ≈5:25