Mongolian Beef

In a medium bowl, combine 1 tbsp soy sauce, Shaoxing wine, 1 tbsp vegetable oil, white pepper, 1 tbsp cornstarch, and baking soda for the marinade. Whisk to combine.

Add the sliced flank steak to the marinade and mix thoroughly to coat. Let it marinate for 1 hour.

After marinating, toss the beef in 1/2 cup of cornstarch until each piece is well-coated.

Heat about an inch of frying oil in a skillet or wok over medium-high heat. Carefully add the beef in a single layer, working in batches to not overcrowd the pan.

Fry for about 1 minute, then flip and fry the other side until golden brown and crispy. Remove the beef from the pan and set aside on a wire rack or paper towel-lined plate.

Carefully discard most of the frying oil, leaving about a tablespoon in the wok. Alternatively, use a clean wok and add 1 tbsp of fresh oil. Heat over high heat.

Add the sliced ginger, the white parts of the green onions, dried red chilis, and minced garlic. Stir-fry for about 30 seconds until fragrant.

Pour in the water, 1/4 cup soy sauce, brown sugar, and black pepper. Stir to combine and bring the sauce to a simmer.

Cook for about 1 minute, allowing the sauce to reduce and thicken slightly.

Return the crispy beef to the wok and toss quickly to coat everything in the sauce.

Turn off the heat and stir in the sliced green tops of the green onions.

Serve immediately over cooked white rice and garnish with toasted sesame seeds.