we have food at home.

~ingredients:

• 1 lb flank steak
• 1 tbsp oil
• 1 tbsp cornstarch
• 1 white onion
• 3 green onion
• 4 cloves garlic
• 1 tbsp ginger
• 1 lb bok choy
• 3 dried chili pepper
• 1 tbsp sesame oil
• beef marinade: 1 tsp baking soda, 1 tbsp cornstarch, 2 tbsp water, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp white pepper powder
• sauce: 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp shaoxing wine 

~instructions: 

1. Slice flank steak into strips, against the grain. Soak the meat in water for about 10 minutes, this rinses away the excess blood and will also let the marinade penetrate more effectively later. 
2. While the beef slices are soaking, mix marinade ingredients listed above in a mixing bowl.
3. Drain the meat and squeeze any excess water.
4. Add the meat into the marinade and mix well until the beef slices have soaked up the marinade. Set aside. 
5. Dice your onion and green onion into 1 inch pieces.
6. Mince garlic and ginger.
7. Mix together the sauce ingredients listed above, and set aside.
8. Before cooking the beef, add 1 tbsp of oil and 1 tbsp of corn starch and mix well. This locks in the marinade and will let the beef crisp up in the next step.
9. Heat your wok on high heat, and add around 2 oz of neutral cooking oil (i use avocado oil). 
10. Once the oil starts to smoke, add in the meat and spread evenly. After a minute, stir-fry the meat until it is browned and edges crispy. Turn off the heat.
11. Remove the meat onto a plate, set aside. Drain any excess oil (which can be re-used in future cooking). 
12. Turn the heat back on to medium-high and add in garlic, ginger, dried chili pepper, onion, and green onion. Stir-fry for 2 minutes.
13. Add in the bok choy and stir fry for another minute. Add a splash of water and cover for 2 minutes to cook.
14. Uncover and add in the beef and the sauce, mix thoroughly and stir-fry for another minute. 
15. Drizzle with sesame oil, and serve over rice. Enjoy!