Mongolian Crispy Beef
Time :20 mins/h6>
Yields: 4 Servings
- Coat the beef strips in cornflour in a dish. Make sure the strips are coated evenly<
- Deep fry the coated beef strips for around 4 to 5 minutes.drain and set asid
- SAUCE
- In a saucepan, heat the oil on a high heat add in the ginger and garlic
- Stir quickly for about 10 seconds then quickly add in the soy sauce, water, rice vinegar and hoisin sauce. Bring to a quick boil.
- Add in the brown sugar and cornflour. Mix thoroughly, then add in the beef strips and chilli flakes and let everything cook for 2 minutes
- Finally add the scallions/spring onions and cook for a further minute
- Serve hot over rice
Ingredients
- 2 pounds/1Kg of thin beef steaks cut into strips
- 100 grams cornflour
- FOR SAUCE
- 35mls cooking oil
- 1tbsp finely chopped ginger
- 1tbsp finely chopped garlic
- 120mls soy sauce
- 120mls rice vinegar
- 120mls water
- 100gr brown sugar
- 1tsp cornflour, dissolved in 3 tsp water
- ½ to one teaspoon of red chili flakes
- 75grams scallions (spring onions) cut into small pieces