Marinade the Beef

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350g / 12.3 oz of beef

¼ tsp of salt

¼ tsp of black pepper

½ tsp of dark soy sauce

1.5 tbsp of Chinese cooking wine

2.5 tbsp of cornstarch

1 egg white

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Make the Sauce

1.5 tsp of cornstarch

1.5 tbsp of soy sauce

2.5 tbsp of brown sugar

2 tsp of oyster sauce

½ tsp of dark soy sauce

¼ cup of water

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Others

1.5 cup of oil for deep frying

½ tbsp of oil from the Lao Gan Ma jar

1.5 tsp of minced ginger

1 tbsp of minced garlic

5 scallions, separate the white and green parts and cut into stalks

1.5 Tbsp of Lao Gan Ma Spicy Chili Crisp

2 tsp of roasted sesame seeds as garnish

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1. Cut the beef into ¼-inch thick slices. I am using the top round today. Other cuts, such as flank steak, ribeye, sirloin, and chuck, will also work. 

2. Marinate the beef with ¼ tsp of salt, ¼ tsp of black pepper, ½ tsp of dark soy sauce, 1.5 tbsp of Chinese cooking wine, 2.5 tbsp of cornstarch, and one egg white. Mix everything for a few minutes and set it aside.

3. To make the Mongolian sauce, add 1.5 tsp of cornstarch, 1.5 tbsp of soy sauce, 2.5 tbsp of brown sugar, 2 tsp of oyster sauce, ½ tsp of dark soy sauce, and ¼ cup of water in a bowl. Stir well and set the sauce aside.

4. Heat 1.5 cups of oil to 380F (193C) and fry the beef over high heat a couple of minutes. You may need to fry everything in 2 batches. Once done, remove the beef to the side.

5. Pour all the oil out of the wok, then add ½ Tbsp of oil from the Lao Gan Ma jar, 1 tbsp of minced garlic, 1.5 tsp of minced ginger, and the white parts of the scallion stalks. Stir everything until fragrant.

6. Pour in the Mongolian sauce and mix for 2-3 of minutes to thicken it. Introduce the beef back to the wok along with the green part of the scallion. Keep mixing until the meat is coated with that glossy and savory sauce.

7. Before serving, add 1.5 tbsp of Lao Gan Ma chili crisp and sprinkle some toasted sesame seeds for some nutty taste.