Mongolian Beef

1. Marinate the Beef

In a bowl, combine the beef slices with neutral oil, Shaoxing wine, light soy sauce, cornstarch, water, and baking soda. Mix everything well so each piece of beef is coated evenly. Let this sit for an hour.

2. Prepare the Sauce

In a small bowl, dissolve the light brown sugar in the hot water. Once dissolved, stir in the light soy sauce and dark soy sauce. Set this sauce mixture aside.

3. Coat and Sear the Beef

Dredge each piece of beef in cornstarch, ensuring it's well-coated. Heat ⅔ cup of neutral oil in a wok over medium-high heat. When the oil is just about to smoke, add the beef slices in a single layer, cooking them in batches if necessary. Sear each side for about one minute until they develop a crusty coating. Remove the beef and let it drain on a paper towel-lined plate.

4. Stir-Fry Aromatics

Carefully drain the oil from the wok and wipe it clean with a paper towel. With a small amount of the reserved oil left in the wok, add the minced ginger and dried red chilies (if using). Stir-fry them for about 15 seconds until fragrant. Then, add the chopped garlic and the white parts of the scallions, continuing to stir-fry for another 15 seconds.

5. Thicken the Sauce

Pour the prepared sauce into the wok and bring it to a simmer. Meanwhile, create a cornstarch slurry by mixing 1.5 tablespoons of cornstarch with 2 tablespoons of water. Once the sauce begins to simmer, stir in the slurry to thicken it, letting it cook for about 2 minutes.

6. Combine and Serve

Return the seared beef to the wok, tossing it in the thickened sauce to ensure each piece is well-coated. Add the green parts of the scallions, giving everything a final toss for about 30 seconds. Serve hot.