Sunday, November 17, 2019

1321. Mongolian Beef


Just two posts ago we were talking about fried Asian food smothered in delectable sauces. Little did MCW readers expect another favorite Asian dish in so short a duration. This time, we're going darker with Mongolian beef.
The spring onions at the end are not a serving suggestion; they complete the dish's flavor profile. Serve with plain or mixed vegetable fried rice.


Ingredients:

Beef and Marinade:
600g beef steak , sliced into 3mm slices
2 tsp soy sauce
2 tsp cornstarch/cornflour
2 tsp vegetable oil

Sauce:
4 tsp cornflour
1/2 cup water
4 Tbsp soy sauce
2/3 cup chicken broth
1/3 cup brown sugar, lightly packed

Crispy Beef:
vegetable oil, to fry
1/2 cup cornstarch/cornflour

Stir-Fry:
1 tsp ginger, finely minced
3 garlic cloves, crushed
2 green onions, sliced diagonally



Method:

Combine the Beef and Marinade ingredients in a bowl and marinate for 30 minutes to 1 hour.
To make the sauce: Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
To make the crispy beef stir fry: Add 1/2 cup cornstarch and use your fingers to lightly coat the beef.
Heat 1/2 cup oil in a pan over medium high heat. Add 1/4 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat in batches with remaining beef.
Discard the oil, leaving behind about 1 tablespoon in the pan.
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 1-2 minutes or until it thickens into a glossy sticky sauce, stirring all the while.
Add the beef, toss to coat and cook for a further 30 seconds.
Serve immediately, sprinkled with the sliced green onion and with rice.

صحة و عافية

No comments: