Crispy Sticky Mongolian Beef

Name: Daging Sapi Mongolia Lengket Renyah
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 8 oz / 250g beef steak ((rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)); 1 tsp soy sauce; 1 tsp cornstarch/cornflour; 1 tsp vegetable oil; 2 tsp cornflour / 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 more chicken broth (Note 2); 3 tbsp / 1/4 cup brown sugar, lightly packed; 1/4 - 1 1/2 cups vegetable oil (Note 1); 1/4 cup cornstarch/cornflour; 1/2 tsp ginger, finely minced; 2 g arlic cloves, crushed; 2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal

Recipe VIDEO above. This Mongolian Beef is super crispy and coated in a sticky salty / sweet sauce - but not TOO sweet! It's absolutely divine and everyone I've made this for has raved about it. Don't be daunted by the ingredients list - there are a number of repeat ingredients! I just like to separ

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium ⭐ 4.9 (123) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

2 servings

8 oz / 250g beef steak ((rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1))
1 tsp soy sauce
1 tsp cornstarch/cornflour
1 tsp vegetable oil
2 tsp cornflour / 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 more chicken broth (Note 2)
3 tbsp / 1/4 cup brown sugar, lightly packed
1/4 - 1 1/2 cups vegetable oil (Note 1)
1/4 cup cornstarch/cornflour
1/2 tsp ginger, finely minced
2 g arlic cloves, crushed
2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal

Steps

Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
Discard the oil, leaving behind about 1 tablespoon in the wok.
Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
Add the beef and scallions, toss to coat and cook for a further 30 seconds.
Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!