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Crispy and Sticky Mongolian Beef





Crispy and Sticky Mongolian Beef




I added a little oyster sauce to the beef while cooking it just to balance the sweef/savory flavors. I�ll be bookmarking this to make it again.

Ingredients

Marinade Ingredients:
  • 2 tbsp soy sauce
  • � tbsp sesame oil
  • 1 lb beef steak, trimmed of fat and sliced into 3 mm slices

Crispy Beef:
  • � cup cornstarch
  • ? cup frying oil

Sauce Ingredients:
  • � cup soy sauce
  • 1 tbsp cornstarch, mixed with � cup water
  • ? cup chicken broth
  • 2 tbsp brown sugar
  • few scallions, cut into 1-inch long slices
  • � tsp red chili pepper flakes
  • � tsp ginger, finely minced
  • 3 garlic cloves, finely minced

Instructions

First combine the marinade ingredients in a medium bowl and marinate the beef for 30 minutes. Then using your fingers lightly coat each piece in a plate with cornstarch.

Then, Heat the oil in a wok or small saucepan on high.

Once the oil is hot and about to smoke, reduce the heat to medium high, add the beef in batches and fry on one side for 3 minutes. Do not overcrowd the pan.

Then flip and cook the other side for 30 seconds or until golden and crisp. Repeat with the remaining beef.

If not using a wok, transfer 2 tablespoons of oil used from frying the beef into the bigger saucepan.

Heat the pan on medium high and add garlic with ginger.

Saut� for 15 seconds, watch for it not to burn.

Then add soy sauce, red chili pepper flakes, chicken stock and bring to a boil.

Reduce the heat and simmer for couple minutes on low.

Add the brown sugar, and stir until dissolved.

Slowly incorporate the cornstarch mixture into the pan and stir until the sauce coats the back of the spoon.

Add the beef, scallions and mix everything together for 1 minute or so.

Serve immediately with steamed rice or noodles.

Happy Cooking TimeJ


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