Crispy Sticky Mongolian Beef
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 -3
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Calories
371 kcal
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Course
Side Dish
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Cuisine
Chinese-American Fussion
Crispy Sticky Mongolian Beef
Description
This recipe uses thinly sliced rump, flank, or scotch beef cut against the grain for tenderness. The beef is briefly marinated with soy sauce, cornstarch, and oil, then coated in cornstarch before frying in hot oil to achieve a crisp exterior. The frying process can be done in a smaller amount of oil with frequent tossing or by shallow frying in more oil for more even browning. After frying, excess oil is discarded to leave a small amount for the stir-fry.
The sauce consists of soy sauce, brown sugar, chicken broth, Chinese cooking wine (or dry sherry), cornstarch slurry, ginger, garlic, and scallions. The aromatics are quickly sautéed, then the sauce is heated until thick and glossy. The crispy beef is returned to the wok to coat with the sticky sauce and combine flavors. The result is a balance of crispy meat texture and a shiny, sweet-savory sauce with aromatic highlights.
This dish pairs well with steamed rice or stir-fried vegetables and delivers a combination of textures and tastes prized in Asian-style cuisine. Cutting the beef perpendicular to the grain is key to tender results, while controlling frying technique affects crispness.
The recipe author adapted it from a trusted Chinese-American source and notes that using a wok or small saucepan is preferred for even frying. Leftovers should discard excess oil and reheat gently to maintain texture.
Ingredients
Beef and Marinade
- 8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)
- 1 tsp soy sauce
- 1 tsp cornstarch or cornflour
- 1 tsp vegetable oil
Sauce
- 2 tsp cornstarch or cornflour
- 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
Crispy Beef
- 1/4 - 1 1/2 cups vegetable oil Note 1
- 1/4 cup cornstarch or cornflour
Stir Fry
- 1/2 tsp ginger finely minced
- 2 garlic cloves, crushed
- 2 scallion or shallot, cut into 1 1/2" / 4cm pieces on the diagonal
Instructions
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!
Notes
- Fry in either a small amount of oil with frequent tossing for uneven browning or shallow fry in about 1 to 1½ cups oil for even crispiness.
- Slice beef against the grain to ensure tenderness; use rump, flank, sirloin, or similar cuts.
- Use a wok or small saucepan for frying to maintain proper oil depth; avoid large skillets for frying the beef.
- Substitute cooking wine with mirin or sake and adjust sugar when using mirin.
- Discard most oil after frying beef, leaving about 1 tablespoon to cook the sauce and aromatics.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 163g | |
| Calories | 371cal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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