Ingredients

Marinade:

• 2 Tbsp cornstarch

• 1/2 tsp baking soda

• 1 Tbsp shao xing wine (substitute with dry sherry)

• 1 Tbsp soy sauce

• 1 Tbsp dark soy sauce

• 1 Tbsp sesame oil (not toasted)

• 1/2 tsp white pepper

• 1/2 cup water

  Cooking Sauce:

• 1/4 cup soy sauce

• 2 Tbsp brown sugar

• 2 Tbsp rice vinegar

• 1/4 tsp toasted sesame oil

• 2 Tbsp hoisin sauce

  The meal:

• 14 oz. Shaved steak

• 1/2 head cabbage, thinly sliced

• 6 baby carrots, diced (~1/2 cup)

• 1 medium onion, diced (~1/2 cup)

• 3 small sweet peppers, diced

• 3 garlic cloves, minced

• 1 Tbsp grated ginger

• Green onions for garnish

• Sesame seeds for garnish

Directions

1. Mix all the marinade ingredients. Give the meat a rough chop to make bitesized pieces and then put in the marinade. Let marinate at least 15 minutes.

2. Heat a deep pan or a wok to medium high heat. Heat up a splash of cooking oil and add the onion and peppers. Once those are softened, add the garlic and ginger and cook until fragrant.

3. Pour in the meat and marinade in and flatten everything to one layer. Leave this alone without stirring until most the liquid cooks out. Once it does, stir very well and let cook another few minutes.

4. Add the cabbage and carrots and cook until the cabbage has softened. Adding a lid to the pan can speed up this process, just be sure you stir occasionally.

5. Stir in the sauce and let cook just one more minute 6. Serve on rice and garnish with green onions and sesame seeds

Note: Sriracha Mayo
1/4 cup mayo (kewpie is best) 1 1/2 Tbsp sriracha 1 Tbsp rice vinegar (or until the consistency is thin enough) Pinch of salt and white pepper Pinch of sugar (optional) 1/4 tsp Korean chili flake (Or red pepper flake, optional addition)