A delightful twist on the classic Mongolian beef, this recipe offers a rich and savory flavor profile with a touch of sweetness.
Combine the soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, and dry sherry in a mixing bowl until smooth.
Mix the cornstarch thoroughly to avoid lumps in the sauce.
Heat a wok over medium-high heat and add a drizzle of oil.
Ensure the wok is hot before adding ingredients for a proper stir-fry.
Add the ginger and garlic to the wok and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the sliced beef to the wok and cook until browned on all sides.
Cook the beef in batches if necessary to avoid overcrowding the wok.
Pour the sauce mixture into the wok and stir until it thickens and coats the beef.
Keep stirring to ensure the sauce evenly coats the beef.
Add the green onions and cook for an additional minute.
Add the green onions at the end to retain their fresh flavor and texture.
Serve the Mongolian beef over steamed rice or noodles and enjoy.
Garnish with sesame seeds or chopped cilantro for added flavor and presentation.
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