Pepper Steaks in Mongolian Sauce
- In a large mixing bowl combine beef, salt, sugar, garlic, onion, ginger, baking soda, wine, cornstarch and oil and blend well and let stand for 30 minutes.
- In a hot wok 2 tbsp oil adds in the vegetable and stir fry for a minute place into a warm plate.
- In the same wok 1/3 cup oil and flash cook the beef and add in the hoisin sauce and stir fry over a high heat. Pour in the beef stock and bring to a boil and thicken with cornstarch roux. Stirring the mixture and season with salt and pepper as needed.
- Combine the vegetables.