A delightful twist on the classic Mongolian beef, this recipe offers a savory and flavorful dish perfect for any occasion.
In a mixing bowl, combine the soy sauce, dry sherry, and cornstarch to create the marinade.
Mix the marinade thoroughly to ensure the cornstarch dissolves completely.
Add the thinly sliced beef to the marinade, ensuring it is well coated. Let it sit for at least 10 minutes.
Marinating the beef longer can enhance its flavor.
Heat a wok over high heat until hot. Add a portion of the oil and swirl to coat the sides.
Ensure the wok is hot enough to sear the beef properly.
Add the marinated beef to the wok and stir-fry until it is no longer pink, about 2 minutes. Remove the beef and set aside.
Avoid overcrowding the wok to ensure even cooking.
Add more oil to the wok and sauté the garlic and red chili until fragrant.
Stir constantly to prevent the garlic from burning.
Add the green onions and stir-fry for another minute.
Cook the green onions until they are slightly softened but still vibrant.
Return the beef to the wok and add the hoisin sauce and additional soy sauce. Stir well to coat and heat through.
Adjust the seasoning to taste by adding more soy sauce if needed.
Serve the stir-fry over crispy rice noodles or steamed rice.
For crispy rice noodles, deep fry them in hot oil until they puff up, then drain on paper towels.
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