Mongolian Beef

Mongolian beef is tender pieces of stir-fried marinated flank steak tossed with bell peppers, dried chilis, and a savory Asian-style sauce.

INGREDIENTS:

• 1 1/4 pound flank steak, (569g)
• 1 teaspoon baking soda, (5g)
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon black pepper
• 5 teaspoons cornstarch, (20g) divided
• 1 tablespoon water, (15ml)
• 1 tablespoon vegetable oil, (15ml)
• 1/2 teaspoon sesame oil
• 3 tablespoons oyster sauce, (45ml)
• 2 tablespoons soy sauce , (30ml)
• 1 tablespoon rice vinegar, (15ml)
• 1 tablespoon minced garlic, (10g)
• 1 tablespoon minced ginger, (10g)
• 6 dried red chilis
• 1/2 cup diced white onion, (75g) 3/4-inch dice
• 1 cup diced red bell pepper, (130g) 3/4-inch dice
• 1 cup diced green bell pepper, (130g) 3/4-inch dice
• 2 tablespoons sliced green onions, (6g)

INSTRUCTIONS:

1. Cut the flank steak against the grain into 3/4-inch cubes.
2. In a medium-sized bowl combine steak, baking soda, salt, pepper, 1 tablespoon cornstarch, water, 1 tablespoon vegetable oil, and sesame oil.
3. Allow beef to marinate about 10 minutes while preparing the sauce and vegetables.
4. In a small bowl whisk together oyster sauce, soy sauce, rice vinegar, and 2 teaspoons cornstarch.
5. Heat a wok or large saute pan over high heat.
6. Add 2 tablespoons oil, once hot add the beef and stir to coat.
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