Mongolian Beef

By tulawdog

Ingredients

• 8 ounces beef tenderloin, flank steak, or flap meat, cut into pieces
• 2 1/2 tablespoons oil
• 2 cloves garlic, minced
• One 1-inch piece fresh ginger, peeled and sliced into thin pieces
• 3 green onions, cut into 2-inch lengths
• Marinade
• 2 tablespoons soy sauce
• 1/2 tablespoons oyster sauce
• 1 teaspoon hoisin sauce
• 1 teaspoon Chinese rice wine or sherry
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 dashes white pepper

Preparation

Step 1

Combine the marinade ingredients in a bowl, and add the beef. Let marinate for 15 minutes.
Heat 1 tablespoon of the oil in a large skillet or a wok over high heat. Stir fry the beef until the outside is brown, but the inside is still pink. Remove from pan and set aside.
In the same skillet, add the remaining oil. Add the garlic and ginger and stir fry until aromatic. Add the beef back in and cook until the beef is cooked through, about 1 to 2 minutes. Add the green onion and stir to combine. Serve immediately with steamed rice.