Crispy Sticky Mongolian Beef

• servings: 2 servings
• active time: 15 minutes
• total time: 25 minutes

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 garlic cloves, crushed

2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal

Directions

Beef and Marinade

Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).

Sauce

Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.

Crispy Beef and Stir Fry

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!

Nutrition

• Serving Size: 163 g
• Calories: 371 kcal