crispy sweet and savoury mongolian beef…

24 Jun

mongolian beef theurbanpocketknife

I don’t make a lot of stir-frys, for some reason I get the impression that they’re kinda boring.  Nothing is ever cooked right, the veggies are too hard, the sauce is too goopy…I know it’s easy and fast but I get bored of it.  I do love crispy meatie things though and one night I decided to make something asiany as I am on a bit of a kick lately.  Turns out this is super easy but it does taste the best fresh.  Sweet and savoury with crispy beef and veggies that are cooked all the way through!

Here’s the recipe!

What you need!
1 lb flank steak, thinly sliced or any type of beef stir-fry
1/4 cup cornstarch
1/2 cup peanut oil
1 tsp salt
1 tsp pepper
1/2 cup dark soy
1/2 cup brown sugar
3 minced garlic cloves
2 tsp grated ginger
2 tsp peanut oil
4 shallots sliced
3 medium carrots sliced
1 red peppers sliced

What to!

1.  Combine the meat, cornstarch, salt and pepper

mongolian beef theurbanpocketknife

 

2.  Heat the peanut oil in a large wok, in batches cook the beef, flipping over if necessary

mongolian beef theurbanpocketknife

 

3.  The beef should turn brown on all the edges indicating crispiness!

mongolian beef theurbanpocketknife

 

4.  Line a dish with paper towels and transfer cooked beef on to it, finish the other batches.  After all the beef is cooked, discard remaining oil.

mongolian beef theurbanpocketknife

 

5.  Place the 2 tsp in peanut oil in wok and heat up.  Sautee the shallots, garlic and ginger until aromatic.

mongolian beef theurbanpocketknife

 

6.  Add carrots and peppers and sautee for 5-7min or until the doneness you like

mongolian beef theurbanpocketknife

7.  Add the remainder of the sauce ingredients into the wok (you could technically mix them in a bowl before dumping it in but meh, you’re gonna mix it anyway!).  Cook until sauce thickens slightly, toss in the beef and mix to coat for a couple of minutes.  Serve on rice and enjoy!

mongolian beef theurbanpocketknife

 

 

 

 

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