Sichuan-Style Mongolian Beef
🕒 20 min total 2 servings Dinner Chinese
Fragrant, savory, slightly spicy stir-fried beef with onions and scallions — authentic Sichuan flavors in about 20 minutes.
Ingredients (20)
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Instructions (6 steps)
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1
Prepare the beef: Mix the sliced beef with light soy sauce, oyster sauce, 1 tablespoon cooking wine, salt, black pepper powder, cornstarch, and 1 teaspoon sesame oil. Mix well and let sit for about 10 minutes. Just before cooking, add egg white and stir in one direction until the mixture becomes sticky and slightly pasty — this tenderizes the meat.
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2
Prep vegetables: Slice onions, scallions, shred ginger, and mince garlic. If using, slice dried chili peppers.
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3
Heat wok and cook beef: Heat 1-2 tablespoons vegetable oil in a wok over high heat until smoking hot. Stir-fry beef quickly for 1-2 minutes until it just changes color (do not fully cook). Remove beef from wok and set aside.
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4
Sauté aromatics and vegetables: In the same wok, add a bit more oil if needed. Add ginger, garlic, most of the scallion sections (reserve some for garnish), dried chili peppers, and sliced onions. Stir-fry quickly for about 30 seconds until fragrant and onions start to soften but retain some crunch.
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5
Combine beef and sauce: Return the beef to the wok and stir well. Add 2 tablespoons cooking wine, dark soy sauce, sugar, 1 tablespoon water, and 1 teaspoon sesame oil. Toss everything together over high heat until the sauce thickens, coats the beef nicely, and caramelizes slightly (about 1-2 minutes).
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6
Finish and serve: Turn off heat, add remaining scallions, give a final toss, and serve immediately with steamed white rice or noodles.