Tender beef, onion and scallions coated in a glossy hoisin stir-fry sauce. Beef & marinade 🥩 2 lb beef sirloin, thinly sliced 🥚 1 egg white 🥄 1 tbsp cornstarch 🍶 1 tbsp soy sauce 🍶 1 tbsp Chinese cooking wine 🫒 1 tbsp oil, plus about 1/4 cup for frying Aromatics 🧄 3 garlic cloves, peeled and minced 🫚 1 thumb-size piece ginger, peeled and minced 🧅 1 large onion, thinly sliced 🌱 1 bunch green onions, trimmed and cut into 2-inch lengths Sauce 💧 1/2 cup water 🍶 2 tbsp light soy sauce 🥄 2 tbsp hoisin sauce 🍶 2 tbsp Chinese cooking wine 🥄 1 tbsp sugar 🥄 1 tsp cornstarch Instructions 1. Whisk egg white, 1 tbsp cornstarch, 1 tbsp cooking wine, 1 tbsp soy sauce and 1 tbsp oil until smooth and frothy. Massage into beef. Refrigerate about 30 minutes, then drain in a colander. 2. Mix water, light soy sauce, hoisin, 2 tbsp cooking wine and sugar. Stir in 1 tsp cornstarch until smooth; set aside. 3. Heat about 1/4 cup oil in a wok over high heat. Add beef in a single layer; cook about 2–3 minutes until lightly browned. Lift out with a slotted spoon and drain on paper towels. 4. Leave about 1 tbsp oil in the wok. Stir-fry garlic and ginger about 30 seconds until aromatic. Add onion and stir-fry 30–40 seconds until half done. 5. Stir sauce again to disperse settled cornstarch, then pour into wok. Cook, whisking, until smooth and thickened. 6. Return beef and add green onions. Toss gently for 1–2 minutes until meat is heated through. Serve hot. #MongolianBeef #BeefRecipes #StirFry #EasyDinner #ChineseFood - @hireci