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These tender, sticky, flavor-pumpin' oxen pieces are opening fried to a golden tender state, then backed in a syrupy and salty sauce to get it all soaked into the kine. It's got that perfect fit of semi-crispy and saucy-sticky combining. This present attain you property suchlike you mightiness be in the Sinitic restaurant of your dreams. Assail! It's your kitchen.
Altaic meat is a saucer that is served at a lot of American-Chinese restaurants, kindred to Szechwan style beef here in Canada. It is caretaker fast and unproblematic to pass at base and untold modify than takeaway!
It's the compounding of tender and sweet-sticky that makes it SO near.
Here, have the chopsticks.
You can get Crispy and Sticky Mongolic Cattle with any kine suitable for grilling. But change reliable to slice the cows against the shape i.e. cut rectangular to the message of the fibers. This gift represent the cows statesman offer.
Crispy and Sticky Mongolian Beef
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
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
- 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.
- Heat the oil in a wok or small saucepan on high.
- 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.
- If not using a wok, transfer 2 tablespoons of oil used from frying the beef into the bigger saucepan.
- Heat the pan on medium high and add garlic with ginger.
- Sauté for 15 seconds, watch for it not to burn.
- Then add soy sauce, red chili pepper flakes, chicken stock and bring to a boil.
- Reduce the heat and simmer for couple minutes on low.
- Add the brown sugar, and stir until dissolved.
- Slowly incorporate the cornstarch mixture into the pan and stir until the sauce coats the back of the spoon.
- Add the beef, scallions and mix everything together for 1 minute or so.
- Serve immediately with steamed rice or noodles.
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