Crispy and Sticky Mongolian Beef

These Mongolian beef pieces is a perfect balance of crispy and sticky. Thinking Chinese restaurant of your dreams? Surprise! It’s your kitchen.

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 1/4 cup water
few scallions, cut into 1-inch long slices
Mongolian Beef

Report this ad

First combine the marinade ingredients in a medium bowl and marinate the beef for 30 minutes. Then lightly coat each piece in cornstarch with your hands on a separate plate.
Heat the oil in a wok or a small saucepan on high heat. 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. Then flip and cook the other side for 30 seconds or until golden and crisp. Repeat with the remaining beef.