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Crispy, sticky mongolian beef stir fry

Mongolian beef Stir fry

gaga
Mongolian beef Stir fry is a Chinese-American takeout dish
Prep Time 1 hour
Cook Time 15 minutes
Servings 2

Ingredients
  

  • 250 g tender beef
  • Marinade
  • 1 teaspoon vegetable oil
  • 1 teaspoon soy sauce
  • 1 tablespoon + 1/4 cup corn flour
  • Stir fry
  • cup vegetable oil
  • ½ teaspoon minced ginger
  • 2 cloves garlic chopped
  • ¼ cup light soy sauce
  • ¼ cup water
  • dry chili powder
  • 3-4 tablespoons brown sugar
  • 1 tablespoon corn flour
  • 2 spring onions
  • few drops of sesame oil optional

Instructions
 

  • Slice beef thinly, no bigger than 1/4 inch thick.
  • Mix 1 tablespoon cornflour with 1 tablespoon water and set aside.
  • Cut spring onions into 1 inch long slices, cut diagonally.
  • Place beef pieces in a bowl, add 1 teaspoon vegetable oil, 1 teaspoon soy sauce and 1 tablespoon cornflour.
  • Mix well and set aside to marinate for one hour.
  • Sprinkle 1/4 cup cornflour over the marinated beef. Mix to coat lightly, remove the meat and set aside.
  • Heat oil in a wok or frying pan over high heat.
  • Just before it starts smoking, add half of your beef. Try to lay them out in a single layer in the oil.
  • Sear one side till it browns then turn the other side and sear. There should be a crust on the beef now.
  • Drain on some kitchen napkins.
  • Fry the 2nd batch of beef. Drain and pour out the oil in the frying pan leaving about 1 tablespoon or less.
  • Reduce heat to medium, add ginger, stir around then add garlic, stir till you can smell it. Be careful, garlic burns easily.
  • Add soy sauce, water, sugar and chilli pepper. Stir and reduce heat to a simmer.
  • Continue stirring until sugar dissolves. Simmer for 2 minutes.
  • Slowly stir in the cornflour slurry (corn flour and water mixed earlier, make sure to stir it before adding to the wok).
  • The sauce should begin to thicken, thick enough to coat the back of a spoon.
  • Add beef and spring onions. Toss from time to time for even cooking till no liquid is remaining.
  • Take off the heat, add a few drops of sesame oil and serve with white rice or fried noodles.
  • You can also check out my awesome Chinese stir-fried rice.

Notes

Note
If you have only dark soy sauce use 2 tablespoons soy sauce.
I use white sugar sometimes and it is fine.
If there is too much liquid still in the stir-fry when it is done, crank up the heat to evaporation.
Other vegetables can be included e.g bell peppers, broccoli, carrot, onions, leek etc.