Crispy and Sticky Mongolian Beef - GastroSenses (2024)

These crispy, sticky, flavor-pumpin’ beefpieces are first friedto a golden crispy perfection, then coated in a sweet and salty sauceto get it all soaked into the beef. It’s got that perfect balance of semi-crispy and saucy-sticky combination. This will make you feel like you might be in the Chinese restaurant of your dreams. Surprise! It’s your kitchen.

Mongolian beef is a dish that is served at a lot of American-Chinese restaurants, similar to Szechwan style beef here in Canada. It is super quick and easy to make at home and much better than takeout!

It’s the combination of crispy and sweet-sticky that makes itSO good.

Here, take thechopsticks.

You can make Crispy and Sticky Mongolian Beef withany beef suitable for grilling. But make sure to slice the beef against the grain i.e. cut perpendicular to the direction of the fibers. This will make the beef more tender.

This is preferably made in a wok, but if you don’t have a wok, fry the beef in a small saucepan. It won’t work in a skillet because the surface area is too large and the oil spreads too thinly, which interferes with beef crispiness.

Marinade Ingredients:

1 lb beef steak, trimmed of fat and sliced into 3 mm slices

2 tbsp soy sauce

1/2 tbsp sesame oil

Crispy Beef:

1/3 cup frying oil

1/4 cup cornstarch

Sauce Ingredients:

1/2 tsp ginger, finely minced

3 garlic cloves, finely minced

1/4 cup soy sauce

1/3 cup chicken broth

1/2 tspred chili pepper flakes

2 tbsp brown sugar

1 tbsp cornstarch, mixed with 1/4 cup water

few scallions, cut into 1-inch longslices

First combine the marinadeingredients in a medium bowl and marinate the beef for 30 minutes. Then lightly coat each piece in cornstarch with your hands on a separate plate.

Heat the oil in a wok or a small saucepan on high heat. 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 a bigger saucepan. Heat the pan on medium high heat and add garlic withginger. 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 a couple of minutes on low. Add the brown sugar, and stir until dissolved. Slowlyincorporate the cornstarch mixture into the pan and stir until the sauce coats the back of a spoon.

Add the beef, scallions and mix everything together for 1 minute orso. Serve immediately with steamed rice or noodles. Or if you’re like me, you can eat a whole plate of this this this this thisssss???on it’s own.