CRISPY STICKY MONGOLIAN BEEF
Recipe VIDEO above. This Mongolian Beef is super crispy and coated in a sticky salty / sweet sauce - but not TOO sweet! It's absolutely divine and everyone I've made this for has raved about it. Don't be daunted by the ingredients list - there are a number of repeat ingredients! I just like to separate them into groups for ease of following the recipe.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 25m
Number Of Ingredients 15
Steps:
- Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
- Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
- Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
- 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.
- 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 1 1/2 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 - or for a low carb, low cal option, try Cauliflower Rice!
Nutrition Facts : ServingSize 163 g, Calories 371 kcal
CRISPY AND STICKY MONGOLIAN BEEF RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 16
Steps:
- 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. 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 1 minute. 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. Sauté 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.
MONGOLIAN BEEF
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Provided by Jet Tila
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
- For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
- For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Transfer to a platter and garnish with the scallion greens.
CRISPY CHILLI BEEF
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 15
Steps:
- Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
- Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
- Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
- Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
- Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
- Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.2 milligram of sodium
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