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Since I was little, I have loved oyster sauce beef because it is served on a portable fondue stove, and it sizzles when you put it on the table, creating a fun and festive atmosphere.

Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.

Ingredients for marinating the beef

400g / 14 oz top sirloin steak (sirloin cap, flank steak, round, or flat-iron work)
15g / 2 Tbsps cornstarch
28g / 2 Tbsps Chinese cooking wine (Amazon Link - https://geni.us/shaoxing-wine)
8.3g / 1.5 tsps dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)
1 egg white
13.6g / 1 Tbsp oil

Ingredients for making the sauce

36g / 2 Tbsps oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
8.3g / 1.5 tsps soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
5.5g / 1 tsp dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)
4.8g / 2 tsps ground black pepper (Amazon Link - https://geni.us/black-peppercorns)
6.3g / 1.5 tsps sugar
45g / 3 Tbsps water
1.3g / ½ tsp cornstarch

Ingredients for stir-frying and finishing

41g / 3 Tbsps oil to pan-fry the beef
9g / 2 tsps oil to stir-fry the aromatics
30g / about 10 cloves garlic
270g / about 6 shallots, peeled and quartered
15g / about 1 inch ginger, sliced thinly
4.5g / 3 Tbsps dried red chilies, seeded and cut into short pieces (see page 19)
4g / 1 Tbsp diced scallions as garnish


Instructions

Cut the beef across the muscle grains into ⅛-inch thick slices. Place the beef in a mixing bowl and add the dark soy sauce, Chinese cooking wine, egg white, and cornstarch. Gently mix for 5 minutes and then set the beef aside for 15 minutes.

While waiting, combine the oyster sauce, soy sauce, dark soy sauce, ground black pepper, sugar, cornstarch, and water in a bowl. Set it aside.

This dish will be served in a small cast-iron pot or a heavy-duty skillet over a fondue set. Before stir-frying the beef, preheat the cast-iron pot over medium-low heat on a spare stove.

Heat your wok until smoking hot, add the 3 tablespoons of oil, and stir-fry the beef over high heat for 1.5 minutes or until the meat slices are lightly charred on the edge. Remove the beef from the wok and set it aside.

Add the sauce to the same wok and stir over medium-low heat for 1.5 minutes or until the sauce thickens. Add the beef back and toss thoroughly. Turn off the heat.

Once the cast-iron pot is piping hot, add 2 teaspoons of oil and toss in the garlic cloves, ginger slices, shallots, and red-dried chilies. Quickly stir for 20 seconds.

Add the beef to the cast-iron pot, making sure to scrape down the sauce so you don’t waste any flavor. Garnish with diced scallions.

Light a fondue set and continue to heat the cast-iron pot over low heat on the dinner table to keep it sizzling while serving.