Mongolian Beef

Servings:

Prep Time:

0 min

Cook Time:

0 min

Ingredients:

3/4 pound flank steak or tri-tip, thinly sliced (about 1/4") against the grain
1 stalk leek, thinly sliced
1 stalk scallion, thinly sliced or shredded for garnish
2 Tbsp peanut or vegetable oil

Marinade:

2 Tbsp soy sauce
1 1-inch piece ginger, peeled and grated
1 Tsp cornstarch

Sauce:

2 Tbsp soy sauce
1 Tbsp sugar
2 Tsp bean sauce
2 Tsp chili sauce (or use 1 Tbsp chili bean sauce in place of the bean and chili sauces)
2 Tsp Chinese rice wine
1 Tsp oyster sauce
1/2 Tsp sesame oil

Instructions:

1. Marinate the beef: Stir together the soy sauce, grated ginger, and cornstarch together in a medium bowl until the cornstarch is dissolved. Toss the sliced beef in the marinade to coat. Let stand for 30 minutes to let the flavors absorb.

2. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Stir-fry the beef until barely pink in the center, 2 to 3 minutes. Add the leeks and stir-fry until wilted, about 30 seconds. Pour in the sauce and make sure the beef is well coated. Stir-fry until the beef is cooked through, another 1 to two minutes. Remove from the heat and garnish with shredded scallions.

3. Serve hot with rice or noodles.