Mongolian Beef
A savory-sweet stir-fry featuring tender beef in a glossy, aromatic sauce with scallions and sesame. Customize your protein, starch, and sauce to create endless variations.
Ingredients
Method
Slice beef thin against the grain and set aside. Mince garlic and ginger. Cut scallions into 1-inch pieces, keeping whites and greens separate if desired.
Whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic in a small bowl. Set aside.
Heat 2 tbsp cooking oil in a wok or large skillet over high heat until shimmering. Working in batches if needed, sear beef until caramelized but still tender, about 2–3 minutes per batch. Transfer to a plate.
Return beef to the wok, reduce heat to medium, and pour in the sauce. Toss until beef is coated and sauce is glossy, about 1–2 minutes. Add scallion pieces and toss briefly.
Divide cooked starch among bowls or plates. Top with mongolian beef and sauce. Garnish with sesame seeds and any remaining scallions. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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