Crispy and Sticky Mongolian Beef

These Mongolian beef pieces is a perfect balance of crispy and sticky. Thinking Chinese restaurant of your dreams? Surprise! It’s your kitchen.

Crispy and Sticky Mongolian Beef

Marinade Ingredients:
  1. 1 lb beef steak, trimmed of fat and sliced into 3 mm slices
  2. 2 tbsp soy sauce
  3. ½ tbsp sesame oil

Crispy Beef:
  1. ⅓ cup frying oil
  2. ¼ cup cornstarch

Sauce Ingredients:
  1. ½ tsp ginger, finely minced
  2. 3 garlic cloves, finely minced
  3. ¼ cup soy sauce
  4. ⅓ cup chicken broth
  5. ½ tsp red chili pepper flakes
  6. 2 tbsp brown sugar
  7. 1 tbsp cornstarch, mixed with ¼ cup water
  8. few scallions, cut into 1-inch long slices

  • First combine the marinade ingredients in a medium bowl and marinate the beef for 30 minutes. Then using your fingers lightly coat each piece in a plate with cornstarch.
  • Heat the oil in a wok or small saucepan on high.
  • 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 the bigger saucepan.
  • Heat the pan on medium high and add garlic with ginger.
  • Sauté for 15 seconds, watch for it not to burn.