Savory Mongolian Beef with Oyster Sauce
Savory Mongolian Beef with Oyster Sauce
Restaurant-Quality Mongolian Beef: A Flavorful Chinese Dish
Experience the rich flavors of Korean Hanwoo beef sirloin, thinly sliced and stir-fried in a delicious sauce. This dish features the savory depth of oyster sauce and a hint of ‘Shuang Lao Dou’ sauce, balanced with the sweetness of sugar. Crispy fried scallions are added at the end for a delightful texture contrast. Perfect for a special meal or an impressive dinner, this Mongolian Beef recipe is a culinary delight.
Main Ingredients- 400g Hanwoo beef sirloin, thinly sliced
- 3 stalks scallions
- 1 Tbsp garlic, thinly sliced
- 1 tsp ginger, thinly sliced
Sauce- 1 Tbsp cooking oil (for stir-frying)
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1/2 tsp MSG (optional)
- Pinch of black pepper
- 1 tsp sesame oil
- 1 Tbsp cooking wine (e.g., Shao Xing wine or mirin)
- 1 Tbsp cooking oil (for stir-frying)
- 1 Tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1/2 tsp MSG (optional)
- Pinch of black pepper
- 1 tsp sesame oil
- 1 Tbsp cooking wine (e.g., Shao Xing wine or mirin)
Cooking Instructions
Step 1
Cut the scallions into approximately 5cm lengths. Thinly slice the garlic and ginger.
Step 2
Heat the cooking oil in a wok or deep pan over medium-high heat. Carefully fry the cut scallions for about 30-60 seconds until they turn lightly golden and fragrant, but not burnt. Quickly remove them and drain on paper towels. This step enhances their flavor and texture.
Step 3
In a small bowl, combine the soy sauce (1 Tbsp), oyster sauce (1 tsp), sugar (1 tsp), MSG (1/2 tsp, if using), and a pinch of black pepper. Mix well to create the sauce base. (Note: ‘Shuang Lao Dou’ sauce was substituted with oyster sauce for a more accessible ingredient. Adjust oyster sauce quantity as preferred).
Step 4
Pat the thinly sliced Hanwoo beef sirloin dry with paper towels to remove excess moisture. Marinate the beef with 1 Tbsp soy sauce, 1 Tbsp cooking wine, and a pinch of black pepper for about 10 minutes.
Step 5
Add 1 Tbsp of cooking oil to the wok over medium-low heat. Add the sliced garlic and ginger and stir-fry until fragrant, about 30 seconds. Be careful not to burn them.
Step 6
Increase the heat to high. Add the marinated beef to the wok and stir-fry quickly. The goal is to sear the outside of the beef while keeping the inside tender. Avoid overcrowding the pan; cook in batches if necessary.
Step 7
Once the beef is mostly seared, add 1 Tbsp of cooking wine to deglaze the pan and add flavor. Stir-fry for another 30 seconds over high heat.
Step 8
Push the beef to one side of the wok. Pour the prepared sauce mixture into the cleared space and let it bubble and thicken slightly for about 15-20 seconds.
Step 9
Toss the beef with the sauce, ensuring it coats evenly. Continue to stir-fry over high heat for about 1 minute until the sauce thickens and coats the beef beautifully. High heat is key to achieving a glossy sauce without excess liquid.
Step 10
Add the lightly fried scallions to the wok and toss gently for about 30 seconds just to combine. Do not overcook the scallions, as they should retain a slight crispness.
Step 11
Turn off the heat. Drizzle with 1 tsp of sesame oil for extra aroma. Transfer the Mongolian Beef to a serving plate and serve immediately while hot. Enjoy this delicious dish as a main course or a flavorful appetizer!
