Crispy, Sticky Mongolian Beef | Serves 2 – 3 with rice<br /><br />INGREDIENTS<br />Beef and Marinade:<br />8oz/250g steak sliced into ⅕"/3mm slices<br />1 tsp soy sauce + 1 tsp cornstarch/cornflour + 1 tsp veg oil<br />Sauce:<br />2 tsp cornflour / cornstarch, 1/4 cup water, 2 tbsp soy sauce (light or all purpose, NOT dark), 1/4 cup chicken broth<br />1 1/2 tbsp Chinese cooking wine, Mirin or dry sherry, or ¼ cup more chicken broth<br />3 tbsp / 1/4 cup brown sugar, lightly packed<br />Crispy Beef:<br />¼ - 1 ½ cups vegetable oil (more = less turning)<br />¼ cup cornstarch<br />Stir Fry:<br />½ tsp ginger finely minced, 2 garlic cloves, crushed<br />2 scallions/shallots, cut into 1½"/4cm pieces<br />.<br />DIRECTIONS<br />1. Beef: Combine the Beef and Marinade ingredients and marinate for 30 min to 1 hour.<br />2. Sauce: Mix the cornstarch and water together. Then add the remaining Sauce ingredients.<br />3. Crispy Beef: Add ¼ cup cornstarch to beef and coat.<br />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.<br />5. Discard the oil, leaving behind 1 tbsp.<br />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.<br />7. Add the beef and scallions, toss to coat and cook for a further 30 seconds.<br />8. Serve immediately with rice!<br /><br />#recipevideos #chinesefood #mongolianbeef
