Forget About Takeout And Make This Easy Mongolian Beef Instead!

Cut 450g of beef into nice bite-sized pieces.

In a bowl with the beef, add soy sauce, Shaoxing wine, white pepper, baking soda, corn starch, and neutral oil.

Massage the beef with the marinade and let it rest in the fridge.

Cut four green onions into 2-inch pieces and thinly slice the white parts.

Smash and finely chop 5 cloves of garlic. Grate about 2 teaspoons of ginger.

To make the sauce, combine soy sauce, oyster sauce, dark soy sauce, sugar, honey, Shaoxing wine, black pepper, corn starch, and water in a container.

Coat the marinated beef pieces in corn starch, shaking off any excess.

Heat 1 cup of oil in a wok and shallow-fry the beef for about 2 minutes until crispy and golden brown.

Remove the beef and drain it on a wire rack. Strain the oil and leave about 2 tablespoons in the wok.

On medium heat, sauté the white parts of the green onions, garlic, ginger, and dried chilies for about 1 minute until fragrant.

Pour in the sauce and bring it to a boil until it bubbles and thickens.

Turn the heat to high, add the fried beef back to the wok, and toss for 30 seconds to coat evenly.

Turn off the heat, add the green parts of the green onions and sesame oil, and mix one last time.

Serve the Mongolian beef immediately with hot rice.