Crispy Sticky Mongolian Beef
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.94 out of 5 stars
(114)
Ingredients
2 servings
- 8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)
- 1 tsp soy sauce
- 1 tsp cornstarch/cornflour
- 1 tsp vegetable oil
- 2 tsp cornflour / cornstarch
- 1/4 cup water
- 2 tbsp soy sauce (light or all purpose, NOT dark)
- 1/4 cup chicken broth
- 1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)
- 3 tbsp / 1/4 cup brown sugar, lightly packed
- 1/4 - 1 1/2 cups vegetable oil (Note 1)
- 1/4 cup cornstarch/cornflour
- 1/2 tsp ginger, finely minced
- 2 garlic cloves, crushed
- 2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal
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Preparation
Step 1
Beef and Marinade
Step 2
Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
Step 3
Sauce
Step 4
Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
Step 5
Crispy Beef and Stir Fry
Step 6
Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
Step 7
Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 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.
Step 8
Discard the oil, leaving behind about 1 tablespoon in the wok.
Step 9
Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
Step 10
Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
Step 11
Add the beef and scallions, toss to coat and cook for a further 30 seconds.
Step 12
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Step 13
Save recipe for the next time?
