Mongolian Beef
Ingredients
The beef and marinade
-
12
oz.
beef tenderloin, thinly sliced
-
2
tablespoons
cooking oil
-
2
cloves
garlic, minced
-
1
inch
ginger, peeled and thinly sliced
-
2
stalks
scallions, cut into 2-inch strips
-
1
teaspoon
cornstarch
-
1
tablespoon
water
-
1
teaspoon
Chinese rice wine or Shaoxing wine
The sauce
-
2
teaspoons
oyster sauce
-
1
tablespoon
soy sauce
-
½
teaspoon
dark soy sauce
-
3
dashes
ground white pepper
-
¼
teaspoon
sesame oil
-
1
tablespoon
sugar, or to taste
-
to taste
salt
Instructions
- Marinate the beef slices with the marinade ingredients for 30 minutes.
- Heat a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until it is half-cooked, then set aside.
- Heat the remaining oil and stir-fry the garlic and ginger until aromatic.
- Add the beef back into the wok along with the sauce.
- Continue to stir-fry until the beef is almost done, then add the scallions and stir briefly.
- Dish out and serve immediately with steamed rice.
Nutrition Facts (estimated)
Servings
4
Calories
396
Total fat
28g
Total carbohydrates
7g
Total protein
21g
Sodium
533mg
Cholesterol
72mg
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