Mongolian Beef with Scallions

• 1 pound sirloin steak, sliced 1/8 inch thick across the grain
• 1 1/2 tablespoons cornstarch
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Shaoxing wine or dry vermouth
• 2 teaspoons oyster sauce
• 1 1/2 teaspoons Sriracha sauce
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons peanut or canola oil
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 6 scallions, sliced on the diagonal 3/4 inch thick
• Kosher salt
• Freshly ground pepper
• Steamed rice, for serving
• Toasted sesame seeds, for garnish

1. In a shallow bowl, toss the sirloin with the cornstarch and let stand for 10 minutes.
2. Meanwhile, in a small bowl, whisk the soy sauce with the Shaoxing wine, oyster sauce, Sriracha and sesame oil.
3. In a wok or large skillet, heat the peanut oil until shimmering.
4. Add the sirloin and stir-fry over high heat until browned and the edges are crisp, about 4 minutes.
5. Using a slotted spoon, transfer the meat to a plate.
6. Add the ginger and garlic to the wok and stir-fry over high heat until golden, about 1 minute.
7. Add the sirloin and scallions and stir-fry over high heat until the scallions just start to soften, about 3 minutes.
8. Add the soy sauce mixture and stir-fry over high heat until the sauce has thickened, about 3 minutes.
9. Season with salt and pepper.
10. Spoon the Mongolian beef over steamed rice, sprinkle with sesame seeds and serve.

sirloin steak, cornstarch, soy sauce, shaoxing wine, oyster sauce, sriracha sauce, sesame oil, peanut, fresh ginger, garlic, scallions, kosher salt, freshly ground pepper, rice, sesame seeds

Taken from www.foodandwine.com/recipes/mongolian-beef-scallions (may not work)