Recipes

Mongolian Beef with Scallions

Name: Mongolian Beef with Scallions
Total time: 45 min
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

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1 Review

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

By

Justin Chapple

Updated on May 23, 2017

Mongolian Beef with Scallions — Photo: © Heather Chontos

Total Time:

45 mins

Yield:

4

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

Directions

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.