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Mongolian Beef with Scallions

  • Total Time:
  • Servings: 4

This recipe is more of a Chinese-American invention than an authentic Mongolian classic. Nonetheless, it's a fantastic example of America's love of Chinese food. Here, thinly sliced beef sirloin, scallions, garlic and ginger are stir-fried with a savory brown sauce consisting of soy, oyster sauce and Shaoxing wine, a traditional Chinese wine made from fermented rice.

KEY: Stir-Frying, Asian, Chinese, Fast, Web Exclusive, Dinner

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Ingredients

  • 1 pound sirloin steak, sliced 1/8 inch thick across the grain
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon Shaoxing wine or dry vermouth
  • 2 teaspoons oyster sauce
  • 1 1/2 teaspoons Sriracha sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons peanut or canola oil
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 6 scallions, sliced on the diagonal 3/4 inch thick
  • Kosher salt
  • Freshly ground pepper
  • Steamed rice, for serving
  • Toasted sesame seeds, for garnish

How to make this recipe

  1. In a shallow bowl, toss the sirloin with the cornstarch and let stand for 10 minutes. Meanwhile, in a small bowl, whisk the soy sauce with the Shaoxing wine, oyster sauce, Sriracha and sesame oil.
  2. In a wok or large skillet, heat the peanut oil until shimmering. Add the sirloin and stir-fry over high heat until browned and the edges are crisp, about 4 minutes. Using a slotted spoon, transfer the meat to a plate.
  3. Add the ginger and garlic to the wok and stir-fry over high heat until golden, about 1 minute. Add the sirloin and scallions and stir-fry over high heat until the scallions just start to soften, about 3 minutes. Add the soy sauce mixture and stir-fry over high heat until the sauce has thickened, about 3 minutes. Season with salt and pepper. Spoon the Mongolian beef over steamed rice, sprinkle with sesame seeds and serve.
Contributed By Photo © Heather Chontos Published February 2013

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Watch: How to Make Pork Belly Three Ways




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