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.
- Combine the Beef and Marinade ingredients in a bowl and marinate for 30 minutes to 1 hour.
- Mix the cornstarch and water together. Then add the remaining Sauce ingredients.
- Add ¼ cup cornstarch and use your fingers to lightly coat the beef.
- 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.
- Discard the oil, leaving behind about 1 tablespoon in the wok.
- Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
- 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.
- Add the beef and scallions, toss to coat and cook for a further 30 seconds.
- Serve immediately with rice!
Other Beef Entree
Beef and Broccoli
Asian Beef with Snow Peas
Beef Entree 3
Beef Entree 4
Beef Entree 5
Beef Entree 6
Appetizers / Beef Entree / Bread / Breakfast meals / Candy / Chicken Entree / Cookies / Dessert / Dressings and dips / Drinks / Entrees-Misc / Finger foods / Fish dishes / Mixed Meat Dish / Pasta / Pizza / Pork Entree / Rice recipes / Salad / Sauces and glazes / Seafood entree / Side dishes / Snacks / Soups / Spice mix / Turkey Entree / Vegetables