Crispy Sticky Mongolian Beef Food

CRISPY STICKY MONGOLIAN BEEF

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!

CRISPY AND STICKY MONGOLIAN BEEF RECIPE - (4.4/5)

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

Steps:

• Slice the flank steak against the grain into 1/4" thick bite-size slices. Dip the steak pieces into the marinade. Let the beef sit for about 30 minutes so that the cornstarch sticks.
• Make the sauce by heating 2 tsp of vegetable oil in a saucepan over med/low heat.
• Add ginger and garlic to the pan to fry, then add all the remaining sauce ingredients (minus the sugar)
• Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
• Remove it from the heat and set aside.
• Heat up one cup of oil in a wok until its hot but not smoking. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges. Stir the meat around a little so that it cooks evenly.
• After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil leaving about 1 tsp of oil in the wok. Put the pan back over the heat.
• Add the onions, then add the green onions. Cook for one minute.
• Add the beef back in and add the sauce. Cook for one minute.
• Serve on a bed of jasmine rice and garnish with coriander.

MONGOLIAN BEEF STICKS

Steps:

• Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty zip-top plastic bag. Set aside.
• Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak, seal bag securely. Marinate in refrigerator 8 hours, turning occasionally.
• Remove steak from marinade, discarding marinade, thread steak onto 32 (6 inch) wooden skewers. Broil strips 3 inches from heat 2 to 3 minutes on each side or to desired degree of doneness.
• Note: Unlike metal skewers, wooden skewers can burn under the broiler. make sure you soak wooden skewers in water at least 10 minutes before threading food onto them to prevent any flare-ups.