While not a Mongolian dish, Mongolian beef is a delicious Chinese-American classic with beef, garlic and scallions stir-fried with Hoisin sauce.
Servings 2 serving
- 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)
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.