Rindfleisch mit Zwiebeln (Beef and Onion Stir-Fry)

In a bowl, combine flank steak with cornstarch, fresh ginger, sugar, soy sauce, peanut oil, baking powder, black pepper, and cold water. Mix well until the beef is evenly coated, then set aside for 20 minutes.

While the beef marinates, prep the vegetables: slice white onion, mince garlic, trim and cut green beans, and keep scallions ready to use.

Whisk together oyster sauce, soy sauce, dark soy sauce, Chinese cooking wine, water, sugar, cornstarch, and MSG to make the sauce.

Heat a wok or large pan over very high heat until hot. Add enough oil to coat the pan, then stir-fry the beef briefly until browned on the outside. Transfer it to a plate.

Add white onion, scallions, and green beans to the hot pan and stir-fry briefly until just tender and lightly browned.

Pour in the sauce and stir in garlic oil. Return the beef to the pan and toss everything together until the sauce thickens and coats the ingredients.

Finish with crispy chili oil and serve immediately, topping with the remaining scallions if desired.