Mongolian Beef — Cinnamon Society

Name: Mongolian Beef — Cinnamon Society
Ingredients: 3/4 pound flank steak or tri-tip, thinly sliced (about 1/4") against the grain; 1 stalk leek, thinly sliced; 1 stalk scallion, thinly sliced or shredded for garnish; 2 tablespoons peanut or vegetable oil; 2 tablespoon soy sauce; 1 1-inch piece ginger, peeled and grated; 1 teaspoon cornstarch; 2 tablespoons soy sauce; 1 tablespoon sugar; 2 teaspoons bean sauce; 2 teaspoons chili sauce (or use 1 tablespoon chili bean sauce in place of the bean and chili sauces); 2 teaspoons Chinese rice wine; 1 teaspoon oyster sauce; 1/2 teaspoon sesame oil

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I've been thinking a lot recently about how the names of Chinese foods vary so much between China and the US. One example is lemon chicken. In Southern China, lemon chicken usually means a whole...

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Ingredients

3/4 pound flank steak or tri-tip, thinly sliced (about 1/4") against the grain
1 stalk leek, thinly sliced
1 stalk scallion, thinly sliced or shredded for garnish
2 tablespoons peanut or vegetable oil
2 tablespoon soy sauce
1 1-inch piece ginger, peeled and grated
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons bean sauce
2 teaspoons chili sauce (or use 1 tablespoon chili bean sauce in place of the bean and chili sauces)
2 teaspoons Chinese rice wine
1 teaspoon oyster sauce
1/2 teaspoon sesame oil