Mongolian beef

Slice the flank into three pieces with the grain, then turn 90 degrees and slice against the grain every quarter inch.

Toss the beef with the soy sauce, sesame oil, Shaoxing wine, baking soda, cornstarch and MSG.

Marinate 10 to 15 minutes.

Toss the marinated beef in about a cup and a half of plain cornstarch until lightly coated all over but not caked, leaving excess moisture behind.

Shake off the excess starch in a colander or salad spinner.

Rest on a sheet tray 10 minutes so the starch soaks up the beef moisture and sticks.

Microplane the ginger, smash and mince the garlic, slice the scallion whites and cut the tops into two inch lengths, and slice the bell peppers.

Stir the brown sugar, soy sauce, beef stock and cornstarch together for the wok sauce.

Heat the peanut oil in a wok to about 375 to 400F.

Fry a third of the beef at a time, spread out, and do not touch it for two and a half to three minutes; move to a paper towel lined sheet tray.

No-wok option: fry in a two to three quart saucepan at about 375, three minutes without touching. No-fry option: skip the cornstarch and stir fry the marinated beef in a nonstick pan three to four minutes over medium high.

Pour off the frying oil and wipe the wok out with a paper towel.

Heat two to three tablespoons of peanut oil and bloom the dried chilies 30 seconds.

Add the scallion whites and toss, then the ginger and garlic, and fry about a minute over high heat, keeping everything moving.

Add a touch more oil and the bell peppers and stir fry 90 seconds over high heat.

Pour the wok sauce in around the hot outer edge, bring to a simmer and cook 60 to 90 seconds until thickened.

Add the fried beef and toss immediately, just enough sauce to glaze it, not to swim in.

Fold in the scallion tops and serve right away.