Tender strips of beef are stir-fried with garlic, ginger, and a savory soy-based sauce for this flavorful Mongolian Beef dish. Served over rice and topped with green onions, it delivers a satisfying balance of rich, sweet, and salty notes, making it an easy go-to for a weeknight dinner with a homemade twist.
1 Swift Top Sirloin Steak, cut 1 inch thick (about 1 pound)
2 Tbsp minced garlic, divided
¼ to ½ tsp crushed red pepper
½ C chopped green onions
¼ C oyster sauce
2 Tbsp sugar
1 Tbsp chopped fresh ginger
2 C bamboo shoots, edamame, baby corn or water chestnuts
2 C hot cooked rice
Directions:
Cut top sirloin steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with 1 Tbsp garlic and red pepper.
Heat non-stick skillet over medium heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet.
Add remaining 1 Tbsp garlic, green onions, oyster sauce, sugar and ginger to same skillet; cook for 1 to 2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.
Recipe courtesy of BeefIt'sWhat'sForDinner.com
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Learn from the Meat Master Our Founder, Gustavus Swift
20 minutes
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