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.

INGREDIENTS:
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

INSTRUCTIONS:

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.
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