Recipes Mongolian Beef with Scallions 4.0 (1) 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 Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print