Crispy Sticky Mongolian Beef Recipe

INGREDIENTS:

Beef and Marinade

• 8oz / 250g beef steak (rump, scotch or flank), sliced into ⅕" / 3mm slices (Note 1)
• 1 tsp soy sauce
• 1 tsp cornstarch/cornflour
• 1 tsp vegetable oil

Sauce

• 1 tbsp cornstarch/cornflour
• 2 tbsp water
• 3 tbsp soy sauce
• ¼ cup chicken broth
• 2 tbsp brown sugar
• Crispy Beef
• ¼ cup vegetable oil
• ¼ cup cornstarch/cornflour

Stir Fry

• ½ tsp ginger, finely minced
• 2 garlic cloves, crushed
• 2 scallions/shallots, cut into 1½" / 4cm pieces on the diagonal

INSTRUCTIONS

Beef and Marinade

1. Combine the Beef and Marinade ingredients in a bowl and marinate for 30 minutes to 1 hour.

Sauce

1. Mix the cornstarch and water together. Then add the remaining Sauce ingredients.
2. Crispy Beef and Stir Fry
3. Add ¼ cup cornstarch and use your fingers to lightly coat the beef.
4. Heat ¼ cup oil in a wok (Note 2) over medium high heat. Add ½ the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
5. Discard the oil, leaving behind about 1 tablespoon in the wok.
6. Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
7. Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1½ minutes or until it thickens into a glossy sticky sauce.
8. Add the beef and scallions, toss to coat and cook for a further 30 seconds.
9. Serve immediately with rice!

Source: Recipe Tin Eats

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