Mongolian Beef. Crispy and delicious beef smothered in a sweet, savoury sauce with a very mild kick (that can be omitted if desired)! A wonderful main that pairs well with steamed rice and greens.
Thinly slice beef on a bias into ¼-inch thick pieces that are 2 inches in length. Tip: To thinly slice beef, freeze it for 45-60 minutes so the exterior becomes hardened and use a sharp knife to slice it.
Marinate beef strips with Marinade ingredients and set aside.
In a small bowl, combine Sauce ingredients and set aside.
On a large plate or in a large bowl, add cornstarch and generously dredge beef slices into starch until well coated. Transfer coated pieces onto a large plate.
Heat vegetable oil in a large pan on medium heat and fry beef in small batches in a single layer for 1-2 minutes until crispy. Do not over fry or overcrowd. Remove cooked beef and transfer to a wire rack or paper towel lined plate to remove excess oil.
Discard excess oil leaving 1 teaspoon in the pan. Over low heat, sauté ginger, garlic, red chili for 10 seconds.
Pour in sauce to reduce and thicken.
Once thick, add beef and mix to coat evenly. Garnish with green onions.
Remove off heat. Optionally garnish with sesame seeds. Enjoy!
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