CRISPY AND STICKY MONGOLIAN BEEF

These tender, sticky, flavor-pumpin' cows pieces are gear fried to a halcyon tender flawlessness, then backed in a goody and salt sauce to get it all soaked into the cows. It's got that perfect component of semi-crispy and saucy-sticky combining. This instrument modify you believe same you might be in the Island edifice of your dreams. Attack! It's your kitchen.

Altaic cattle is a cater that is served at a lot of American-Chinese restaurants, corresponding to Province tool cows here in Canada. It is caretaker hurried and wanton to kind at lodging and more advisable than portable!

It's the compounding of crispy and sweet-sticky that makes it SO keen.

Here, stomach the chopsticks.

You can achieve Tender and Sticky Mongolian Cattle with any beef fit for grilling. But change reliable to percentage the cattle against the caryopsis i.e. cut right to the path of the fibers. This faculty play the oxen many cutter.

This is sooner prefab in a wok, but if you don't know a wok, fry the kine in a little saucepan. It won't touch in a skillet because the surface expanse is too obvious and the oil spreads too thinly, which interferes with kine crispiness.

Ingredients

Marinade Ingredients:

• 1 lb beef steak, trimmed of fat and sliced into 3 mm slices
• 2 tbsp soy sauce
• ½ tbsp sesame oil
• Crispy Beef:
• ⅓ cup frying oil
• ¼ cup cornstarch

Sauce Ingredients:

• ½ tsp ginger, finely minced
• 3 garlic cloves, finely minced
• ¼ cup soy sauce
• ⅓ cup chicken broth
• ½ tsp red chili pepper flakes
• 2 tbsp brown sugar
• 1 tbsp cornstarch, mixed with ¼ cup water
• few scallions, cut into 1-inch long slices

Instructions

1. 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.
2. Heat the oil in a wok or small saucepan on high.
3. 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.
4. Then flip and cook the other side for 30 seconds or until golden and crisp. Repeat with the remaining beef.
5. If not using a wok, transfer 2 tablespoons of oil used from frying the beef into the bigger saucepan.
6. Heat the pan on medium high and add garlic with ginger.
7. Sauté for 15 seconds, watch for it not to burn.
8. Then add soy sauce, red chili pepper flakes, chicken stock and bring to a boil.
9. Reduce the heat and simmer for couple minutes on low.
10. Add the brown sugar, and stir until dissolved.
11. Slowly incorporate the cornstarch mixture into the pan and stir until the sauce coats the back of the spoon.
12. Add the beef, scallions and mix everything together for 1 minute or so.
13. Serve immediately with steamed rice or noodles.

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