INGREDIENTS:
- 225 grams Beef (thinly sliced)
- 1 teaspoon Shaoxing wine
- 2 teaspoons Oyster sauce
- 1/4 teaspoon Potato starch
- 2 tablespoons Hoisin sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Doubanjiang
- 1 tablespoon Vegetable oil
- 3 Tien Tsin peppers (or other spicy dried chili pepper)
- 11 grams Garlic (2 large cloves minced)
- 75 grams Scallions (2-3 sliced diagonally)
INSTRUCTIONS:
- Put the beef in a bowl along with the 1 teaspoon of shaoxing, the oyster sauce and potato starch. Stir to evenly coat the beef and let it marinate while you prepare the rest of the ingredients.
- In a small bowl, add the hoisin sauce, 1 tablespoon of shaoxing, and doubanjiang, stir to combine.
- Heat a wok or frying pan until hot. Add the oil chili peppers and garlic and fry until the garlic is fragrant.
- Add the beef and stir-fry until the beef is barely cooked through.
- Add the scallions and sauce and continue to stir-fry until the sauce has caramelized and coats the beef evenly (a few more seconds). Serve your Mongolian Beef over fried cellophane noodles or rice.
Source: No Recipes
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