Mongolian Beef

Name: Mongolian Beef
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 serving
Ingredients: 225 grams beef; 1 teaspoon Shaoxing wine; 2 teaspoons oyster sauce; ¼ teaspoon Potato Starch; 2 tablespoons hoisin sauce; 1 tablespoon Shaoxing wine; 1 teaspoon doubanjiang; 1 tablespoon vegetable oil; 3 Tien Tsin peppers; 11 grams garlic; 75 grams scallions

User Reviews

4.5

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
2 serving
Course
Main Course
Cuisine
Chinese-American Fussion

Mongolian Beef

Iris Warren

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While not a Mongolian dish, Mongolian beef is a delicious Chinese-American classic with beef, garlic and scallions stir-fried with Hoisin sauce.

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Ingredients

Servings

225 grams beef (thinly sliced)
1 teaspoon Shaoxing wine
2 teaspoons oyster sauce
¼ teaspoon Potato Starch
2 tablespoons hoisin sauce
1 tablespoon Shaoxing wine
1 teaspoon doubanjiang
1 tablespoon vegetable oil
3 Tien Tsin peppers (or other spicy dried chili pepper)
11 grams garlic (2 large cloves minced)
75 grams scallions (2-3 sliced diagonally)

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Instructions

Put the beef in a bowl along with the 1 teaspoon of shaoxing, the oyster sauce and potato starch. Stir to evenly coat the beef and let it marinate while you prepare the rest of the ingredients.
In a small bowl, add the hoisin sauce, 1 tablespoon of shaoxing, and doubanjiang, stir to combine.
Heat a wok or frying pan until hot. Add the oil chili peppers and garlic and fry until the garlic is fragrant.
Add the beef and stir-fry until the beef is barely cooked through.
Add the scallions and sauce and continue to stir-fry until the sauce has caramelized and coats the beef evenly (a few more seconds). Serve your Mongolian Beef over fried cellophane noodles or rice.