Crispy and Sticky Mongolian Beef


These crisp, sticky, flavor-pumpin’ beef items ar 1st cooked to a golden crisp perfection, then coated in a very sweet and salty sauce to induce it all soaked into the meat. It’s got that good balance of semi-crispy and saucy-sticky combination. this may cause you to desire you may be within the Chinese building of your dreams. Surprise! It’s your room.

Mongolian beef could be a dish that's served at tons of American-Chinese restaurants, just like state vogue beef here in North American country. it's super fast and simple to create reception and far higher than takeout!

You can build crisp and Sticky Mongolian Beef with any beef appropriate for broiling. however confirm to slice the meat against the grain i.e. cut perpendicular to the direction of the fibers. this may build the meat additional tender.

This is ideally created in a very pan, however if you don’t have a pan, fry the meat in a very tiny pan. It won’t add a frying pan as a result of the extent is simply too giant and therefore the oil spreads too thinly, that interferes with beef crispness.


Marinade Ingredients:

  • 1 lb beef steak, trimmed of fat and sliced into 3 mm slices
  • 2 tbsp soy sauce
  • ½ tbsp sesame oil
  • Crispy Beef:
  • ⅓ cup frying oil
  • ¼ cup cornstarch

Sauce Ingredients:

  • ½ tsp ginger, finely minced
  • 3 garlic cloves, finely minced
  • ¼ cup soy sauce
  • ⅓ cup chicken broth
  • ½ tsp red chili pepper flakes
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch, mixed with ¼ cup water
  • few scallions, cut into 1-inch long slices


  1. 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.
  2. Heat the oil in a wok or small saucepan on high.
  3. 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.
  4. Then flip and cook the other side for 30 seconds or until golden and crisp. Repeat with the remaining beef.
  5. If not using a wok, transfer 2 tablespoons of oil used from frying the beef into the bigger saucepan.
  6. Heat the pan on medium high and add garlic with ginger.
  7. Sauté for 15 seconds, watch for it not to burn.
  8. Then add soy sauce, red chili pepper flakes, chicken stock and bring to a boil.
  9. Reduce the heat and simmer for couple minutes on low.
  10. Add the brown sugar, and stir until dissolved.
  11. Slowly incorporate the cornstarch mixture into the pan and stir until the sauce coats the back of the spoon.
  12. Add the beef, scallions and mix everything together for 1 minute or so.
  13. Serve immediately with steamed rice or noodles.

Recipe From : Gastro Senses

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