Mongolian Beef

Ingredients

• 7 oz onion, sliced (Vegetables)
• 3.5 oz bell pepper, sliced (Vegetables)
• 9.9 oz beef, thinly sliced (Beef Marinade)
• 1 1/2 tsp soy sauce (Beef Marinade)
• 1/2 tsp dark soy sauce (Beef Marinade)
• 1/4 tsp sugar (Beef Marinade)
• 4 tsp cornstarch (Beef Marinade)
• 1/4 tsp ground black pepper (Beef Marinade)
• 5 tsp water (Beef Marinade)
• 2 tsp sesame oil (Beef Marinade)
• 2 tsp cooking oil (Beef Marinade)
• (The printed ingredient list also included "1 1/2 tsp oyster sauce" and "3/4 tsp baking soda," but both lines are struck through by hand on the source page — omitted here per that edit.)
• 4 slices ginger (Aromatics)
• 4 stalks green onions, cut into sections (Aromatics)
• 4 cloves garlic, minced (Aromatics)
• 4 dried/fried chilies (Aromatics)
• 1/8 tsp sugar (Sauce Seasoning)
• 1/4 tsp salt (Sauce Seasoning)
• 1/2 tsp oyster sauce (Sauce Seasoning)
• 2 tsp dark soy sauce (Sauce Seasoning)
• 1 tsp rice vinegar (Sauce Seasoning)
• 1/2 cup water (Cornstarch Slurry)
• 1/2 tsp cornstarch (Cornstarch Slurry)
• 1/4 tsp ground black pepper (Final Seasoning)

Steps

1. Marinate beef with all marinade ingredients for 10-15 minutes (15-20 minutes ideal; do not exceed ~30 minutes).
2. Mix 1/2 cup water with 1/2 tsp cornstarch to make the slurry.
3. Heat a wok or large skillet over medium-high heat. Cook beef until browned and mostly cooked through, then remove and set aside.
4. Stir-fry ginger, garlic, green onions, and dried chilies for about 30 seconds.
5. Add onion and bell pepper and cook 2-3 minutes until slightly softened.
6. Add sauce seasoning ingredients and stir.
7. Return beef to the pan and add the cornstarch slurry. Cook until the sauce thickens.
8. Finish with black pepper and serve with rice or noodles.