Author: Vanjo Merano
- Serves: 3
- Serving size: 3
- 1 lb. sirloin or flank steak thinly sliced and cut into serving pieces
- 1 thumb minced ginger
- 2 teaspoons garlic, minced
- 3/4 cup chopped scallions
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 3 teaspoons cornstarch
- 1 tablespoon Chinese cooking wine or sherry
- 1 tablespoon hoisin sauce
- 1 1/2 teaspoon vinegar (white, rice, or cane)
- A bit of Sriracha sauce (optional)
- 1/4 teaspoon sesame oil (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper powder
- 3 tablespoons cooking oil
- Season the beef with 1/4 teaspoon salt and 1/8 teaspoon white pepper. Let it stay for 10 minutes.
- Heat the oil in a frying pan.
- Dust the beef in 2 teaspoon cornstarch. I do this by combining the beef and cornstarch in a resealable bag, seal the bag with some air inside, and shake the bag until the beef is coated.
- Pan-fry the beef in medium heat for 1 minute per side. Do this in batches so that the beef gets cooked properly and the pan does not get over crowded. Remove the pan-fried beef from the pan. Set aside.
- Combine soy sauce, sugar,1 teaspoon cornstarch, cooking wine, hoisin sauce, vinegar, Sriracha, sesame oil, and remaining salt and pepper in a bowl.Mix well and set aside.
- On the same pan with remaining oil, add the garlic and ginger. Stir and cook until the garlic turns light brown.
- Put-in the beef. Stir.
- Pour-in the soy sauce mixture. Quickly stir and cook until the sauce gets thick.
- Add the scallions. Cook for 1 minute.
- Transfer to a serving plate.
- Serve with white rice. Share and enjoy!
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Via: Mongolian Beef
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