8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5″ / 3mm slices
1 tsp soy sauce
1 tsp cornstarch/cornflour
1 tsp vegetable 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 or dry sherry, or more chicken broth
3 tbsp / 1/4 cup brown sugar, lightly packed
**For the Crispy Beef:**
1/4 – 1 1/2 cups vegetable oil
1/4 cup cornstarch/cornflour
For the Stir Fry:
1/2 tsp ginger, finely minced
2 garlic cloves, crushed
2 scallions/shallots, cut into 1 1/2″ / 4cm pieces on the diagonal
**Instructions**
Combine the Beef and with soy sauce, oil, and corn starch and let sit at least 10 minutes.
For the sauce: Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
Add 1/4 cup cornstarch and use your fingers to lightly coat the beef. Heat 1/4 cup oil in a wok over medium high heat. Add 1/2 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 1/2 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 with rice immediately.
**My own notes**: She recommends rump or Scotch fillet or flank. I often use sirloin when I’m making this. The recipe is very flexible with the cut of beef you can use. I also add more ginger than she does here, but that’s all a matter of taste.
kelowana
Thanks for sharing this. Looks delicious and easily made.
2 Comments
Source: [Recipe Tin Eats](https://www.recipetineats.com/crispy-sticky-mongolian-beef/)
8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5″ / 3mm slices
1 tsp soy sauce
1 tsp cornstarch/cornflour
1 tsp vegetable 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 or dry sherry, or more chicken broth
3 tbsp / 1/4 cup brown sugar, lightly packed
**For the Crispy Beef:**
1/4 – 1 1/2 cups vegetable oil
1/4 cup cornstarch/cornflour
For the Stir Fry:
1/2 tsp ginger, finely minced
2 garlic cloves, crushed
2 scallions/shallots, cut into 1 1/2″ / 4cm pieces on the diagonal
**Instructions**
Combine the Beef and with soy sauce, oil, and corn starch and let sit at least 10 minutes.
For the sauce: Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
Heat 1/4 cup oil in a wok over medium high heat. Add 1/2 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 1/2 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 with rice immediately.
**My own notes**: She recommends rump or Scotch fillet or flank. I often use sirloin when I’m making this. The recipe is very flexible with the cut of beef you can use. I also add more ginger than she does here, but that’s all a matter of taste.
Thanks for sharing this. Looks delicious and easily made.