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Crispy Sticky Mongolian Beef

Crispy Sticky Mongolian Beef

This Crispy Sticky Mongolian Beef features a delightful combination of salty and sweet flavors and a crispy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Stir Fry
Cuisine American Chinese
Servings 3 servings
Calories 371 kcal

Equipment

  • wok
  • bowl
  • Paper towel

Ingredients
  

Beef and Marinade

  • 8 oz beef steak (rump, scotch or flank), sliced sliced into ⅕" / 3mm slices
  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch/cornflour
  • 1 teaspoon vegetable oil

Sauce

  • 2 teaspoon cornflour/cornstarch
  • ¼ cup water
  • 2 tablespoon soy sauce (light or all purpose) NOT dark
  • ¼ cup chicken broth
  • 1 ½ tablespoon Chinese cooking wine or dry sherry or more chicken broth
  • 3 tablespoon brown sugar lightly packed

Crispy Beef

  • ¼ - 1 ½ cups vegetable oil
  • ¼ cup cornstarch/cornflour

Stir Fry

  • ½ teaspoon ginger, finely minced
  • 2 cloves garlic, crushed
  • 2 pieces scallions/shallots cut into 1 ½" / 4cm pieces on the diagonal

Instructions
 

Beef and Marinade

  • Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes.

Sauce

  • Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.

Crispy Beef and Stir Fry

  • Add ¼ cup cornstarch and use your fingers to lightly coat the beef.
  • Heat ¼ cup oil in a wok 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.
  • 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 ½ 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 cauliflower rice for a low carb option.

Notes

For best results, use a decent cut of beef and be sure to slice against the grain to make it more tender.

Nutrition

Serving: 163gCalories: 371kcal
Keyword beef, Crispy, Mongolian beef, recipe, Sticky, stir fry
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