Mongolian Beef

By tulawdog

Ingredients

• Marinade:
• 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 tablespoons peanut or vegetable oil
• 2 tablespoon soy sauce
• 1 1-inch piece ginger, peeled and grated
• 1 teaspoon cornstarch
• Sauce:
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 teaspoons bean sauce
• 2 teaspoons chili sauce (or use 1 tablespoon chili bean sauce in place of the bean and chili sauces)
• 2 teaspoons Chinese rice wine
• 1 teaspoon oyster sauce
• 1/2 teaspoon sesame oil

Preparation

Step 1

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.