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Mongolian Beef Stir-Fry with Scallions
A popular Mongolian-American dish featuring thinly sliced beef stir-fried with a savory, slightly sweet sauce, often with scallions. While its origins are debated, it's a widely enjoyed dish in Mongolian cuisine globally.
🧂 Ingrédients
- 1 lb Flank steak or sirloin(thinly sliced against the grain)
- 3 tbsp Cornstarch(divided)
- 1/2 cup Soy sauce(low sodium preferred)
- 1/4 cup Oyster sauce
- 2 tbsp Brown sugar
- 1 tbsp Sesame oil
- 3 cloves Garlic(minced)
- 1 tbsp Ginger(grated fresh)
- 4 stalks Scallions(cut into 2-inch pieces, whites and greens separated)
- 3 tbsp Vegetable oil(divided)
- 2 tbsp Water
👨🍳 Instructions
- 1
In a bowl, toss the thinly sliced beef with 2 tablespoons of cornstarch and 1 tablespoon of soy sauce. Let it marinate for at least 10 minutes.
💡 Conseils de pro: Ensures the beef is tender and flavorful. - 2
In a separate small bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, grated ginger, and water. Set aside.
💡 Conseils de pro: This is your sauce base. - 3
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary) and stir-fry until browned and cooked through, about 2-3 minutes.
💡 Conseils de pro: Don't overcrowd the pan, or the beef will steam instead of sear. - 4
Remove the beef from the wok and set aside. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the white parts of the scallions and stir-fry for about 30 seconds until fragrant.
- 5
Pour the prepared sauce into the wok and bring to a simmer. In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the simmering sauce, stirring constantly until the sauce thickens.
💡 Conseils de pro: Add the slurry gradually to achieve desired consistency. - 6
Return the cooked beef to the wok. Add the green parts of the scallions and toss everything together to coat the beef evenly with the thickened sauce. Cook for another minute until heated through.
- 7
Serve immediately over steamed rice.
💡 Conseils de pro: Garnish with extra scallions or sesame seeds if desired.
💡 Conseils de pro
- ✓Slice the beef very thinly against the grain for tenderness.
- ✓Marinating the beef with cornstarch helps create a tender texture and allows the sauce to cling better.
- ✓High heat is crucial for stir-frying to achieve a good sear and quick cooking time.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add sliced onions or bell peppers for extra vegetables.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Substitute chicken or pork for beef.