- 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
- 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.
- 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.
- 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.