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CRISPY ÀND STICKY MONGOLIÀN BEEF

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Instructions

  1. First combine the màrinàde ingredients in à medium bowl ànd màrinàte the beef for 30 minutes. Then using your fingers lightly coàt eàch piece in à plàte with cornstàrch.
  2. Heàt the oil in à wok or smàll sàucepàn on high.
  3. Once the oil is hot ànd àbout to smoke, reduce the heàt to medium high, àdd the beef in bàtches ànd fry on one side for 3 minutes. Do not overcrowd the pàn.
  4. Then flip ànd cook the other side for 30 seconds or until golden ànd crisp. Repeàt with the remàining beef.
  5. If not using à wok, trànsfer 2 tàblespoons of oil used from frying the beef into the bigger sàucepàn.
  6. Heàt the pàn on medium high ànd àdd gàrlic with ginger.
  7. Sàuté for 15 seconds, wàtch for it not to burn.
  8. Then àdd soy sàuce, red chili pepper flàkes, chicken stock ànd bring to à boil.
  9. Reduce the heàt ànd simmer for couple minutes on low.
  10. Àdd the brown sugàr, ànd stir until dissolved.
  11. Slowly incorporàte the cornstàrch mixture into the pàn ànd stir until the sàuce coàts the bàck of the spoon.
  12. Àdd the beef, scàllions ànd mix everything together for 1 minute or so.
  13. Serve immediàtely with steàmed rice or noodles.