Description
This Crispy Sticky Mongolian Beef recipe features tender, thinly sliced beef steak coated in a light cornstarch batter, fried to golden perfection, and tossed in a flavorful sticky sauce made of soy sauce, chicken broth, cooking wine, garlic, ginger, and brown sugar. This quick and easy dish combines crispy textures with a savory-sweet glaze, ideal for a satisfying Asian-inspired meal at home.
Ingredients
Scale
Beef Preparation
- 8 oz (250g) beef steak (rump, scotch, or flank), sliced into 1/5″ (3mm) slices
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp vegetable oil
Batter and Coating
- 1/4 cup cornstarch
- 1/4 – 1 1/2 cups vegetable oil (for frying)
Sauce
- 2 tsp 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 additional chicken broth
- 3 tbsp (1/4 cup) brown sugar, lightly packed
Flavorings and Garnish
- 1/2 tsp ginger, finely minced
- 2 garlic cloves, crushed
- 2 scallions (shallots), cut into 1 1/2″ (4cm) diagonal pieces
Instructions
- Marinate the Beef: In a bowl, combine the sliced beef with 1 tsp soy sauce, 1 tsp cornstarch, and 1 tsp vegetable oil. Mix well to evenly coat the beef. Set aside to marinate for at least 10 minutes, allowing the flavors to infuse and the beef to tenderize.
- Prepare the Sauce: In a separate bowl, whisk together 2 tsp cornstarch with 1/4 cup water until smooth. Add 2 tbsp light or all-purpose soy sauce, 1/4 cup chicken broth, 1 1/2 tablespoons Chinese cooking wine or dry sherry (or extra chicken broth), and 3 tablespoons brown sugar. Stir until the sugar is dissolved and the sauce mixture is well combined.
- Fry the Beef: Heat 1/4 to 1 1/2 cups vegetable oil in a deep skillet or wok over medium-high heat for deep frying. Dredge the marinated beef slices evenly in 1/4 cup cornstarch to coat thoroughly. Once the oil is hot (around 350°F/175°C), carefully add the beef in batches to avoid overcrowding. Fry until the beef is crisp and golden brown on all sides, about 2-3 minutes per batch. Remove beef with a slotted spoon and drain on paper towels.
- Sauté Aromatics: Remove excess oil from the pan, leaving about 1 tbsp. Add the finely minced ginger, crushed garlic cloves, and scallion pieces to the pan. Stir-fry briefly over medium heat until fragrant, about 30 seconds to 1 minute.
- Combine Sauce and Beef: Pour the prepared sauce into the pan with the aromatics and bring to a gentle boil, stirring continuously until the sauce thickens and becomes glossy. Immediately add the fried beef slices back into the pan. Toss well to coat the beef evenly with the sticky sauce mixture.
- Serve: Remove from heat and transfer the Mongolian beef to serving plates. Enjoy hot, ideally served with steamed rice or your favorite Asian sides.
Notes
- Choose lean cuts like rump, scotch, or flank steak for optimal tenderness and flavor.
- If you prefer not to use Chinese cooking wine or dry sherry, substitute with additional chicken broth.
- The amount of vegetable oil for frying can be adjusted depending on the size of your pan. Ensure enough oil to deep fry the beef pieces.
- Do not use dark soy sauce, as it will overpower the sauce and darken the color.
- For extra crispiness, double dredge the beef in cornstarch before frying.
