Mongolian beef

Cut the beef into quarter inch thick slices. Do not cut it thinner or the meat dries out while frying.

Marinate the beef with the salt, black pepper, dark soy sauce, Chinese cooking wine, cornstarch and egg white.

Mix for a few minutes, getting in between each slice to eliminate cornstarch lumps.

Set the meat aside 30 minutes.

Mix the sauce: cornstarch, soy sauce, brown sugar, oyster sauce, water and dark soy sauce. Stir well and set aside.

Prepare the minced garlic, minced ginger, chili flake and the scallions cut into stalks with white and green separated.

Turn the heat to maximum and heat 1 cup of oil in the wok to 400F, then add the beef one by one in order so it can be flipped in the same order.

Fry a minute or two only, do not overcook, then remove and fry the next batch. Restaurants deep fry, but shallow frying is friendlier at home.

Pour most of the oil out, keeping it for other cooking, and leave one tablespoon in the wok to saute the chili flake, garlic, ginger and the white parts of the scallions until fragrant.

Pour in the sauce and stir a couple of minutes to thicken it.

Return the beef with the green parts of the scallions and keep mixing until coated in the glossy sauce.

Sprinkle toasted sesame seeds over before serving. Best served with white rice or another plain foundation.