Servings: 4 to 6

1 pound ground beef 1 pound ground beef
1 tablespoon vegetable oil 1 tablespoon vegetable oil
½ onion, chopped ½ onion, chopped
2 cloves garlic, minced 2 cloves garlic, minced
1 cup frozen peas 1 cup frozen peas
1 tablespoon cornstarch 1 tablespoon cornstarch
1 tablespoon cold water 1 tablespoon cold water
¼ teaspoon ground white pepper ¼ teaspoon ground white pepper
1 teaspoon sesame oil 1 teaspoon sesame oil
1 green onion, chopped 1 green onion, chopped
 
For the Marinade: subheading: For the Marinade:
2 teaspoon cornstarch 2 teaspoon cornstarch
2 teaspoons ShaoHsing wine 2 teaspoons ShaoHsing wine
2 teaspoons soy sauce 2 teaspoons soy sauce
1 tablespoon vegetable oil 1 tablespoon vegetable oil
 
For the Sauce: subheading: For the Sauce:
1 cup beef broth 1 cup beef broth
3 tablespoons oyster sauce 3 tablespoons oyster sauce
1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
1 tablespoon sugar 1 tablespoon sugar

In a medium mixing bowl, add ground beef and marinade ingredients. Mix with hands until ingredients are incorporated. Marinate for 10 to 15 minutes.
In a small bowl, combine the sauce ingredients and set aside.
Heat a wok or large frying pan on medium high heat, add 1 tablespoon oil. Add ground beef and stir fry until cooked through. Push the meat to the sides and let the liquid burn off.
Add the onions and cook for 2 to 3 minutes. Add garlic and cook for another 30 seconds until fragrant. Add peas and stir all the ingredients together and cook for another minute.
Push the meat mixture to the sides and add sauce. Meanwhile, in a small bowl, dissolve cornstarch in cold water to make slurry. Once the sauce is bubbling, add the slurry and stir until thickened.
Sprinkle ground white pepper and drizzle sesame oil over top.
Serve over rice and garnish with green onions.