Mongolian Beef

Beef, Chinese

Prep Time: 10 minutes Cook Time: 5 minutes Servings: Serves 2 Source:

Ingredients

8 oz beef tenderloin, thinly sliced


Marinade:

1 teaspoon cornstarch

1 teaspoon soy sauce

1 tablespoon water

1 teaspoon Chinese rice wine or Shaoxing wine


2 tablespoons oil

2 cloves garlic, minced

1 inch peeled ginger, thinly sliced

2 stalks scallions, cut into 2-inch strips


Sauce:

2 teaspoons oyster sauce

2 tablespoons soy sauce

1/2 teaspoon dark soy sauce

3 dashes ground white pepper

1/4 teaspoon sesame oil

1 tablespoon sugar or to taste

Salt to taste

Directions

Marinate the beef slices with the Marinade for 30 minutes.

Heat up a wok with oil and stir-fry the marinated beef until it’s half-done. Dish out and set aside.

Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic.

Add the beef back into the wok and then the sauce.

Continue to stir-fry until the beef slices are almost done, then add the scallions.

Do a few quick stirs, then dish out and serve hot.