Crispy And Sticky Mongolian Beef Recipe 445

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CRISPY STICKY MONGOLIAN BEEF



Crispy Sticky Mongolian Beef image

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

8 oz / 250g beef steak ((rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1))
1 tsp soy sauce
1 tsp cornstarch/cornflour
1 tsp vegetable oil
2 tsp cornflour / cornstarch
1/4 cup water
2 tbsp soy sauce (light or all purpose, NOT dark)
1/4 cup chicken broth
1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)
3 tbsp / 1/4 cup brown sugar, lightly packed
1/4 - 1 1/2 cups vegetable oil (Note 1)
1/4 cup cornstarch/cornflour
1/2 tsp ginger, finely minced
2 garlic cloves, crushed
2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal

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)



Crispy and Sticky Mongolian Beef Recipe - (4.4/5) image

Provided by DeliciouslyDished

Number Of Ingredients 16

Marinade Ingredients:
1 lb beef steak, trimmed of fat and sliced into 3 mm slices
2 tbsp soy sauce
1/2 tbsp sesame oil
Crispy Beef:
1/3 cup frying oil
1/4 cup cornstarch
Sauce Ingredients:
1/2 tsp ginger, finely minced
3 garlic cloves, finely minced
1/4 cup soy sauce
1/3 cup chicken broth
1/2 tsp red chili pepper flakes
2 tbsp brown sugar
1 tbsp cornstarch, mixed with 1 tbsp water
few scallions, cut into 1-inch long slices

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



Mongolian Beef image

Easy stir-fry recipe

Provided by lnguyen

Time 30m

Yield Serves 2

Number Of Ingredients 19

1 lb flank steak
1 tbsp cornstarch
1 egg white
1 pinch salt
1 tsp sesame oil
vegetable oil, for frying (about 1 cup)
1 tablespoon garlic, chopped
1/2 teaspoon ginger, minced
3 tbsp hoisin sauce
2 tbsp water
1 tbsp dark soy sauce
2 tsp rice vinegar
1/2 tsp chinese five-spice powder
1/4 tsp chilli paste, or to taste
1-3 tsp dark brown sugar
2 teaspoons vegetable oil
2 large green onions
1 small white onion
1 tsp chopped coriander, to garnish

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.

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