Crispy steak tossed in a sticky sweet-savoury sauce | So Good Recipe
- 5 years ago
Crispy, Sticky Mongolian Beef | Serves 2 – 3 with rice
INGREDIENTS
Beef and Marinade:
8oz/250g steak sliced into ⅕"/3mm slices
1 tsp soy sauce + 1 tsp cornstarch/cornflour + 1 tsp veg oil
Sauce:
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, Mirin or dry sherry, or ¼ cup more chicken broth
3 tbsp / 1/4 cup brown sugar, lightly packed
Crispy Beef:
¼ - 1 ½ cups vegetable oil (more = less turning)
¼ cup cornstarch
Stir Fry:
½ tsp ginger finely minced, 2 garlic cloves, crushed
2 scallions/shallots, cut into 1½"/4cm pieces
.
DIRECTIONS
1. Beef: Combine the Beef and Marinade ingredients and marinate for 30 min to 1 hour.
2. Sauce: Mix the cornstarch and water together. Then add the remaining Sauce ingredients.
3. Crispy Beef: Add ¼ cup cornstarch to beef and coat.
4. Heat oil in a wok or skillet over medium high heat. Add ½ the beef and cook the first side for around 45 seconds or until golden and crisp. Then 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.
5. Discard the oil, leaving behind 1 tbsp.
6. Cook ginger and garlic for 15 seconds. Add the Sauce into the wok. Cook for 1½ minutes or until it thickens into a glossy sticky sauce and it coats the beef.
7. Add the beef and scallions, toss to coat and cook for a further 30 seconds.
8. Serve immediately with rice!
#recipevideos #chinesefood #mongolianbeef
INGREDIENTS
Beef and Marinade:
8oz/250g steak sliced into ⅕"/3mm slices
1 tsp soy sauce + 1 tsp cornstarch/cornflour + 1 tsp veg oil
Sauce:
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, Mirin or dry sherry, or ¼ cup more chicken broth
3 tbsp / 1/4 cup brown sugar, lightly packed
Crispy Beef:
¼ - 1 ½ cups vegetable oil (more = less turning)
¼ cup cornstarch
Stir Fry:
½ tsp ginger finely minced, 2 garlic cloves, crushed
2 scallions/shallots, cut into 1½"/4cm pieces
.
DIRECTIONS
1. Beef: Combine the Beef and Marinade ingredients and marinate for 30 min to 1 hour.
2. Sauce: Mix the cornstarch and water together. Then add the remaining Sauce ingredients.
3. Crispy Beef: Add ¼ cup cornstarch to beef and coat.
4. Heat oil in a wok or skillet over medium high heat. Add ½ the beef and cook the first side for around 45 seconds or until golden and crisp. Then 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.
5. Discard the oil, leaving behind 1 tbsp.
6. Cook ginger and garlic for 15 seconds. Add the Sauce into the wok. Cook for 1½ minutes or until it thickens into a glossy sticky sauce and it coats the beef.
7. Add the beef and scallions, toss to coat and cook for a further 30 seconds.
8. Serve immediately with rice!
#recipevideos #chinesefood #mongolianbeef