Mongolian Beef

1: Slice your beef across the grain into 1/4” thick pieces. Marinate with egg white, 1 tbsp soy sauce, 1/2 tbsp garlic powder, 1/2 tbsp onion powder and black pepper. Marinate in the fridge for at least 30 minutes.

2: In a separate bowl, combine all the ingredients listed for the sauce. Taste and adjust to your liking.

3: Add enough oil to your wok to cover the bottom of the pan. Turn on heat at medium high and wait until hot. While waiting, place your marinated meat in a zip lock bag along with 2 tbsp cornstarch. Gently shake so meat is covered evenly with the cornstarch.

4: Once oil is hot, gently fry small batches of the meat so they are crispy on each side for approximately 2 minutes per side. Remove and lay on a plate with paper towel. Repeat until all meat is fried.

5: Once all the meat is cooked, remove excess oil from the wok - leaving only about 2 tbsp. Over medium high heat, sauté your sliced ginger, white onion, and dried Thai peppers for 45 seconds. Add back your fried meat slices. Add 3/4 of your sauce mixture and combine well. Cook for an additional 45 seconds. Taste and add remainder of sauce if needed.

6: Add your sliced green onions and turn off the heat. Serve with a bowl of rice.