Mongolian Beef

2 tablespoons oil
12 oz beef tenderloin thinly sliced
2 cloves garlic minced
1 inch peeled ginger thinly sliced
2 stalks scallions cut into 2-inch strips

Marinade:
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon Chinese rice wine or Shaoxing wine

Sauce:
2 teaspoons oyster sauce
1 tablespoon 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

Marinate the beef slices with the Marinade for 30 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are 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. dish out and serve hot.

Leave a Reply