Mongolian Beef with Scallions

Mongolian Beef with Scallions

Make the restaurant classic at home in just 45 minutes.

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

1. 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.
2. 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.
3. 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.