Mongolian Beef

• ½ cup oil, divided

• 1 lb split minute roast

• 3 tbsp cornstarch 

• ½ teaspoon baking soda 

• 1 tablespoon mirin

• 1 tablespoon soy sauce 

• ¼ teaspoon white pepper 

• 1 tablespoon hoisin sauce 

• 1 tablespoon soy sauce 

• 1 tablespoon sugar 

• 1 teaspoon chicken consomme powder 

• 1 teaspoon sesame oil 

• ¼ teaspoon white pepper plus more to taste 

• 1 onion, sliced thinly 

• 1 bunch scallions, cut into 1 inch chunks 

• 5-6 cloves garlic, grated 

• 1 teaspoon grated ginger 

• 1-2 dried chili (optional)

1. It's easiest to work with cold or partially frozen beef. Slice thinly into strips.

2. Place in a bowl with the cornstarch, baking soda, mirin, soy sauce, and white pepper. Toss to coat. Marinate for 15 minutes. 

3. In the meantime make your sauce: mix the hoisin sauce, soy sauce, sugar, consomme, sesame oil and white pepper together and then set aside. 

4. In a large frying pan, heat over high heat all but 2 tbsp oil, add your marinated meat and fry about 1-2 minutes per side or until golden and browned. Remove from the pan and set aside.

5. In a pan use some of the oil to fry the garlic, ginger, and chilies if using for 1 minute, until fragrant. Add in the onion and toss for about 1-2 minutes or until they begin to glisten. Add in your beef and sauce. Toss to coat.

6. Add the scallions and toss for another minute before removing from the heat. Serve with rice.