Monglolian beef

Hey Julie (and sly, and Jen, Jennifer Ann! Quit playing suck face with Nikki and say hello!, and the rest...),
This would be close to those that I've had. Umpteen different variations on this, of course. Some have you deep fry the beef instead of stir fry it, but I don't like crunchy beef.
love,
Angie
Mongolian Beef
1 lb. Beef 1 t. Sesame Oil ½ t. Baking Soda 1 t. Sugar 1 T. Sherry 1 T. Soy Sauce 2 T. Peanut Oil 2 Med. Onions Quartered 6 Scallions cut ½” long 12 Snow Peas 1 T. Hoisin Sauce 1 T. Hot Bean Sauce 1 t. Cornstarch 1 T. Sherry 1 T. Soy Sauce
Combine first 6 ingredients in zip lock bag and marinate for 30 min. Heat peanut oil in wok. Add onions. Cook until half done. Add beef. Stir until almost done. Quickly add scallions and rest of ingredients. Stir until well mixed. Serve with rice or noodles.