Pepper Steaks in Mongolian Sauce

• 2 lbs sirloin steaks, sliced into 1/4 inch pieces
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ginger powder
• 1 teaspoon baking soda
• 3 tablespoons shaoxing wine
• 2 tablespoons cornstarch
• 3 tablespoons oil
• 1 cup baby corn, 1/4 inch strips
• 1 cup red onion, 1/4 inch strips
• 2 cups leeks, 1/4 inch strips
• 1 cup jicama, 1/4 inch strips
• 1 cup green pepper, 1/4 inch strips
• 1 cup carrot, 1/4 inch strips
• 1 cup hoisin sauce
• 2 cups beef stock
• cornstarch paste
• salt
• white pepper
• oil

1. In a large mixing bowl combine beef, salt, sugar, garlic, onion, ginger, baking soda, wine, cornstarch and oil and blend well and let stand for 30 minutes.
2. In a hot wok 2 tbsp oil adds in the vegetable and stir fry for a minute place into a warm plate.
3. In the same wok 1/3 cup oil and flash cook the beef and add in the hoisin sauce and stir fry over a high heat.
4. Pour in the beef stock and bring to a boil and thicken with cornstarch roux.
5. Stirring the mixture and season with salt and pepper as needed.
6. Combine the vegetables.

sirloin, salt, sugar, garlic, onion powder, ginger powder, baking soda, shaoxing wine, cornstarch, oil, baby corn, red onion, leeks, jicama, green pepper, carrot, hoisin sauce, beef stock, cornstarch, salt, white pepper, oil

Taken from www.food.com/recipe/pepper-steaks-in-mongolian-sauce-484892 (may not work)