Crispy Sticky Mongolian Beef

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Crispy Sticky Mongolian Beef

Well I finally found a recipe that is better than the Mongolian Beef in my favorite restaurant.  Of course it would be Nagi’s recipe – my go to person for Chinese dishes.  This is easy to make and tastes really good.  I might have spoiled it for ordering Chinese food to go since it tastes so good.  The only difference I can see is that this recipe does not have the Chinese red peppers in it.  After I tasted it though, I did not think it tasted any different with or without it.

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Ingredients 

• ​8oz / 250g beef steak (rump, scotch or flank), sliced into ⅕" / 3mm slices

Marinade

• 1 tsp soy sauce
• 2 tbsp cornstarch
• 1 tsp vegetable oil

Sauce

• 1 tbsp cornstarch
• 2 tbsp water
• 3 tbsp soy sauce
• ¼ cup chicken broth
• 2 tbsp brown sugar

Crispy Beef
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• ¼ cup vegetable oil
• ¼ cup cornstarch
• ½ tsp ginger, finely minced

Stir fry

• 2 garlic cloves, crushed
• 2 scallions/shallots, cut into 1½" / 4cm pieces on the diagonal

Herbed Flank Steak

Scallions

Rice wine and rice wine vinegar

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Directions

1. Combine the Beef and Marinade ingredients in a bowl and marinate for 30 minutes to 1 hour.
2. Mix the cornstarch and water together. Then add the remaining Sauce ingredients.
3. Add ¼ cup cornstarch and use your fingers to lightly coat the beef.
4. Heat ¼ cup oil in a wok 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!​

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