Classic Mongolian Beef
Traditional dish · Chinese-American
A beloved Chinese-American classic featuring tender, thinly sliced beef stir-fried in a savory, slightly sweet, and tangy sauce with scallions. This authentic version focuses on achieving the perfect texture and flavor balance.
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Ingredients
- Flank steak or sirloin1 lb
- Soy sauce1/4 cup
- Oyster sauce2 tbsp
- Hoisin sauce1 tbsp
- Sesame oil1 tbsp
- Rice vinegar1 tbsp
- Brown sugar1 tbsp
- Cornstarch2 tbsp
- Garlic3 cloves, minced
- Ginger1 tsp, grated
- Scallions4, cut into 2-inch pieces
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Steps
- 1
Slice the beef thinly against the grain. In a bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, brown sugar, cornstarch, minced garlic, grated ginger, salt, and pepper. Mix well to create the sauce.
- 2
Add the sliced beef to the sauce and toss to coat. Let it marinate for at least 15 minutes.
- 3
Heat 2 tbsp of vegetable oil in a wok or large skillet over high heat until shimmering.
- 4
Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry until browned and cooked through, about 2-3 minutes.
- 5
Remove the beef from the wok and set aside.
- 6
Add the remaining 1 tbsp of vegetable oil to the wok. Add the scallion pieces and stir-fry for about 30 seconds until fragrant.
- 7
Return the beef to the wok. Pour the remaining sauce mixture (if any separated, whisk again) and 2 tbsp of water into the wok. Stir-fry until the sauce thickens and coats the beef, about 1-2 minutes.
- 8
Serve immediately, typically over steamed rice (rice not included in ingredients).
