A little bit spicy, a little bit sweet and salty, Mongolian beef is a great dish that will tickle your tastebuds and won’t take long to whip up in any kitchen as long as you have the ingredients. The leaner cut of sirloin is perfect for this, as it will be tender and quick to cook without sacrificing flavor, while the sauce gets its zing from minced ginger and chili paste with garlic and sweetened with the rich hoisin sauce. Keep a light hand on the cornstarch, as it’s really meant for thickening the sauce—too much and the dish will become bland and gritty. The green onions add a bit of crunch and a palate cleanser for the bold flavors of beef and soy sauce. Although your instinct may be to serve this with white rice, this hearty recipe is also delicious when combined with rice noodles.
- 1½ tablespoons lower-sodium soy sauce
- ¾ teaspoon sugar
- ¾ teaspoon cornstarch
- 1½ teaspoons dry sherry
- 1½ teaspoons hoisin sauce
- ¾ teaspoon rice vinegar
- 1 teaspoon chile paste with garlic
- ¼ teaspoon kosher salt (use less if you’re using table salt)
- 2 teaspoons oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon (about 3 cloves) minced fresh garlic
- ½ pound sirloin steak, cut across grain into thin slices
- 8 medium-sized green onions, cut into 2-inch lengths
- Mix the first 8 ingredients together.
- Heat a large nonstick skillet over medium-high heat until hot. Add the oil and tilt the skillet to spread it around.
- Add the beef, ginger, and garlic to the pan. Cook until the beef is done and starting to brown (2–3 minutes).
- Add the green onions and cook, stirring, for about 30 seconds.
- Add the sauce and cook, stirring, for 30–60 seconds, until hot and thickened.
- Serve over rice noodles or steamed rice.
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