Mongolian beef is a Chinese favorite that originated from the Mongolian grill. It was said that warriors would sit around grills and dip thin slices of meat into a ginger soy sauce marinade before placing them on the grill. The modern day version uses a wok for quickly cooking the meat.
Serves 4
Prep Time: 12 minutes
Total Time: 22 minutes
Ingredients:8 ounces beef steak, thinly sliced
2 tablespoons cooking oil
4-5 stalks scallions, sliced lengthwise
1 inch ginger, minced
3 garlic cloves, thinly sliced
Marinade:
1 teaspoon cornstarch
2 teaspoons soy sauce
2 teaspoons rice wine
Sauce:
2 teaspoons oyster sauce or fish sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
¼ teaspoon finely chopped red hot pepper
Salt to taste
Instructions:
Marinate the beef slices with the marinade for 30 minutes. Heat up a wok with 1 tablespoon oil and stir fry the marinated beef until brown on both sides. Pull beef up on sides of wok, add a little more oil and sauté the garlic and ginger until aromatic.
Add the beef back with the sauce. Continue to stir fry 2-3 more minutes. Add the scallions and stir a few times, about 1 more minute. Salt to taste.
Serve over rice with additional soy sauce if desired.