Stir-Fry Beef With Scallions~Mongolian Beef

This Stir-fry Beef With Scallions (or fondly known as Mongolian Beef in North America) is rich, sweet, spicy, and packed with flavors. Try making this dish at home, it will be ready in minutes and your choice of beef cut will also ensure the meat will be succulent and tastes unlike any Chinese eateries' version. Really simple to cook and is great with a bowl of hot steamed rice!

Stir-Fry Beef With Scallions~Mongolian Beef

2 (About 600 g) Beef Sirloin Steak, trimmed excess fat, sliced into thin strips
¼ tsp Freshly Ground Black Pepper

A pinch of Sea Salt

1 Tbsp Corn Flour

2 Tbsp of Peanut Oil

3 Cloves Garlic, chopped

5 to 6 Stalks Scallions, cut into ½-inch pieces



Sauce


1 ½ Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
2 tsp Chinese Cooking Wine~such as Shaoxing Wine
1 Tbsp Sugar
1 tsp Sesame Oil
2 tsp Oyster Sauce
2 tsp Chili Flakes
3 Tbsp of Water 


Method




Toss the beef with black pepper, sea salt, and coat with corn flour.


Combine the sauce ingredients in a bowl and set aside.





Heat the oil in a large wok or cast iron pan until hot. Add beef slices into the pan and sauté for about 40 seconds over a moderate high heat. Push the meat to one side, toss in the garlic and stir-fry for a few seconds more, then add the prepared sauce, stirring as it thickens. Mix in the scallions and stir a few times, switch off the heat, and serve immediately with some steamed rice.