Sticky Meat Recipes

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!

SWEET AND STICKY CRISPY BEEF

Steps:

• Slice the steak into 1 cm wide strips and place it in a bowl. (If your steak is more than 1 cm thick, cut the strips in half again length-wise)
• In a food processor, blitz the onion, garlic, and ginger until it is a paste. (If you do not have a food processor, you can grate them or chop it very finely by hand, just make sure the ginger bits are very tiny)
• Add the marinade and 1 tablespoon of soy sauce to the beef and mix well and marinate it in the fridge for 1 hour (or 20-30 minutes at room temperature)
• After the beef has marinated, dust 1/2 cup of potato starch (or corn starch) on the beef and use your fingers to loosely coat the beef with it. Let it sit for 10 minutes
• While you are waiting for the meat to marinate, heat up a heavy bottom pot (or wok) and set the stove to medium heat. Add at least 1 inch of oil to the pot and wait for it to get hot. (It should reach a temperature of 375F). I like to poke a wooden chopstick, or the handle of a wooden spoon into the oil and wait for it to bubble. Once it bubbles, the oil is hot enough.
• Once the beef has marinated for 10 minutes, dust the other 1/2 cup of potato starch (or corn starch) on the beef again to lightly re-coat the beef and lightly dust off any excess starch. Deep fry it immediately.
• Using your fingers separate the beef if they are clumped together and deep fry it in the oil in small batches (make sure the oil is hot but not smoking - to test if the oil is hot enough, add 1 small piece of beef first and see if it instantly sizzles)
• Deep fry the beef for 1-2 minutes, and remove it from the pot onto a plate with parchment paper or newspaper.
• Once all the beef has been cooked once (first fry), add all of it back in for the second deep fry for 1 more minute.
• Remove all the oil from the pot and set it back on the stove on medium low heat
• Add in all the sauce ingredients, except the corn starch slurry ingredients.
• Stir until everything is combined well and wait until it comes to a low rolling boil
• In a small bowl, combine the corn starch and cold water to make a corn starch slurry and add it into the sauce and keep stirring until the sauce has thickened. Turn off the heat.
• Add in the crispy beef and coat it with the sauce
• Serve immediately! Goes amazing with plain rice. :)

STICKY BBQ-GLAZED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

STICKY PORK

Steps:

• Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
• Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

CRISPY CHILLI BEEF

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.

STICKY MEAT

Steps:

• Cut the round steak into 3-inch cubes.
• Heat suet and butter in a large deep skillet or Dutch oven.
• Add chopped onions and cook until tender and browned.
• Remove from skillet and set aside.
• Put meat into hot skillet and brown thoroughly on all sides.
• Be sure not to turn the meat until it sticks to the skillet.
• Return the onion to skillet; sprinkle with salt.
• Add only enough boiling water to almost cover the meat.
• Cover and bring to boiling; immediately reduce heat and simmer 1 hour or until meat is very tender.
• Remove meat to a hot platter.
• Make gravy by thickening the pan liquid with a mixture of flour and water.
• Add seasoning if needed.
• Pour gravy over meat.

STICKY BEEF SANDWICH

Steps:

• Heat meat in a skillet over medium heat. Stir in the ketchup and barbecue sauce. Heat stirring constantly until the sauces and meat are sticky.
• Serve meat on hamburger buns with sliced onion.