Mongolian Lamb (Or Beef)

• 1 1/2 pounds lamb OR beef, flank or round steak, sliced very thin
• 3 tablespoons Oyster Sauce
• 3 tablespoons REAL brewed soysauce
• 2 tablespoons Peanut oil (for the best flavor)
• 1 tablespoon white pepper or red chili pepper (whichever you like best)
• 3 bunches green onions, green & white parts chopped and separated into 2 piles
• 1 bunch fresh Cilantro (chopped, stems removed)
• 1 teaspoon sesame seed oil
• 2 tablespoons toasted sesame seeds for garnish if you wish
• Peanut oil for frying

1. Mix the oyster sauce, sesame oil, pepper and soy sauce and pour over the sliced meat-mix it well in the bowl until all pieces are thoroughly covered, then marinate not less than 2 hours, or overnight.
2. Chop the white parts of the green onions to stir-fry with the meat. Heat the wok with about 1/4 cup of peanut oil until a drop of water dances on the surface. Pour in your marinated meat and the green onions. Stir fry briskly until meat is done and tender, about 10 minutes
3. When the meat is done, scoop it up into a bowl with cooked sticky rice (also called 'sweet rice' or 'sushi rice'), top with the other half of the green onions (chopped or shredded) and the chopped cilantro.
4. Serve with extra soy sauce on the side, a dish of green vegetables or a salad, and mantou (steamed buns). This makes a wonderful autumn or winter night dish and goes well with cold beer (Tsingdao or Yanjing) or a dry red wine.

lamb, oyster sauce, brewed soysauce, peanut oil, white pepper, green onions, cilantro, sesame seed oil, sesame seeds, peanut oil

Taken from food52.com/recipes/21322-mongolian-lamb-or-beef (may not work)