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:
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.
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.
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.
