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
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