A delightful twist on the classic Mongolian Beef, this recipe brings together tender beef with a flavorful sauce and crisp vegetables.
Combine the beef, light soy sauce, cornstarch, and white pepper in a mixing bowl. Let it marinate for 20 minutes.
Marinating the beef helps tenderize it and infuse it with flavor.
Mix the dark soy sauce, hoisin sauce, dry sherry, and cornstarch in a small bowl to prepare the sauce.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat the wok over high heat until smoking, then add sesame oil.
A hot wok ensures the ingredients cook quickly and evenly.
Add the marinated beef to the wok and stir-fry until just cooked through. Remove and set aside.
Avoid overcooking the beef to keep it tender.
Add garlic, ginger, scallions, bamboo shoots, and red bell pepper to the wok. Stir-fry for 2 minutes.
Keep stirring to prevent the vegetables from burning.
Pour the sauce into the wok and stir until it thickens slightly.
Cook the sauce until it bubbles to enhance its flavor.
Return the beef to the wok and mix everything well. Serve immediately.
Serve hot for the best taste and texture.
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