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. Slideshow: F&W’s 10 Favorite Chinese Recipes
How to Make It
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.
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Aggregate Rating value: 4
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Barb Duncan
Review Body: This is a very tasty dish. My husband and I both liked it. The only change I suggest is to add 2-3 times as many scallions. My husband used the six scallions as the recipe called for and they virtually disappeared. I thought he had not yet added them when I saw the final dish. He said he would not cook them as look as suggested since they truly overcooked. We’ll make it again with more scallions.
Review Rating: 4
Date Published: 2017-08-31
