Mongolian Beef
Looking for a delicious and easy-to-make dinner that will satisfy your taste buds? Look no further than this saucy and tasty Mongolian beef recipe which is better than takeout!
Mongolian Beef
Description
A saucy, delicious and better than take-out mongolian beef recipe that’s sure to satisfy your tastebuds!
Ingredients
Sauce
Vegetables and Aromatics
Instructions
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Slice your steak into ¼ inch strips and marinate with soy sauce, white pepper, Shaoxing wine, baking soda, neutral oil, and cornstarch for 15 minutes.
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Prepare your green onions, garlic, ginger and chilis (de-seed the chilis for less heat), then set aside.
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Combine soy sauce, brown sugar, and warm chicken stock mix; mix until sugar is dissolved.
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Heat 4 tablespoons of neutral oil in a wok over high heat. Shallow fry the beef for 3-4 minutes at 176ºC, working in batches if necessary so the oil does not drop below 148ºC. Fry until golden brown and crisp. Remove and set aside.
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Remove leftover oil until about 2 tablespoons of neutral oil remains. Over medium high heat, fry your garlic and ginger for 15-30 seconds then add the dried red chilis. Stir fry for another 15-30 seconds until the chilis are slightly toasted and oils have been extracted.
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Add your pre-mixed sauce and stir to combine until the sauce has thickened. Add back your beef and scallions, stir for another 1-2 minutes to coat evenly, and enjoy!
